• Chop the carrots, celery, onion, potatoes and garlic. Set aside. Next, cut the chicken into 1″ cubes. Set aside.
• Heat the olive oil in a large Dutch oven or soup pan over medium-high heat. Add the chicken, stirring until it is lightly colored on all sides (it will finish cooking in the liquids). Add a little salt to season. Next, add the chicken stock, wine, marjoram, bay leaf and all of your veggies into the mixture.
• Stir to incorporate. Bring the entire mixture to a boil, then reduce heat to low. Cover the mixture and allow it to simmer for 25-30 minutes or until veggies are tender.

Meanwhile, make the slurry

• Mix together the lite sour cream and flour. Add approximately 1/2 to 1 cup of the hot broth into the sour cream mixture, mixing to incorporate. This is your slurry – which acts to thicken the soup into a stew consistency, and adds amazing flavor.
• Raise the heat to high, pour the slurry mixture back into the pan, stirring constantly until well incorporated and the mixture is thicker. Adjust seasonings to taste. Let it sit a few minutes – it’s hot! Dish into bowls and enjoy! To store, place in an airtight container and place in the fridge.
• Delicious to have on hand for healthy pre-party lite dinner or lunches!