Jeanne’s Chicken Stew

4 cans cream of chicken soup

2 cans chicken broth

3 cans sliced potatoes

2 large carrots, sliced

6-8 boneless, skinless chicken thighs

Olive oil

Salt and pepper to taste

Cut chicken into bite-sized pieces and stir fry in olive oil until cooked, about 15-20 minutes.  Add carrots, potatoes, soup and broth and cook together, another 20-25 minutes.