Chicken Stew

2 tablespoons olive oil or butter 
4 stalks celery, chopped
3 carrots, peeled and diced 
1 teaspoon  Herbamare
6 garlic cloves, minced
1 tablespoon  gluten free all-purpose flour 
1 lb.  boneless skinless chicken breasts, cut into strips
1/2 teaspoon thyme
1 bay leaf
1 sprig fresh rosemary (optional)
3 potatoes, diced
4 cups water or organic chicken broth
Black pepper and  Celtic sea salt to taste 
1/2 bunch fresh parsley, chopped 


In a soup pot, melt butter over medium heat. Add celery, carrots and season with Herbamare.
Cook for 5 minutes, stirring often. Add garlic and cook for one minute. 
Add gluten free flour and stir until the vegetables are coated. Add chicken, thyme, rosemary, bay leaf, potatoes, and water or broth.  Season with salt and pepper.
Bring mixture to a simmer and cook for 15 minutes. 
Add parsley before serving.