Peel and chop the carrots, reserving a few sprigs of the green tops, if available. Warm up butter in a Dutch oven or frying pan.

Toss the carrots in the butter, then let them carmelize on high heat for a few minutes.

Add the potatoes and continue frying the vegetables in the hot butter. place a lid on the pan and stir every five minutes for 15 minutes.

meanwhile, sear the chicken and mushrooms in a separate skillet, then stir into the carrot/potatoe mixture. be sure to get every bit of that flavor into your Dutch oven.

Sprinkle in the flour and continue cooking the mixture on medium heat for five minutes.

when the pan is very hot, add about half a box of chicken, mushroom, or beef broth and stir, scraping the bottom of the pan.

turn the heat to medium high and stir in the herbs, carrot greens, and garlic.

Add the box of creamy soup and paprika. Lower the temperature to simmer (usually medium)

continue to simmer, without a lid until l the soup reduces slightly and the chicken an'd potatoes are fully cooked.

Season with salt and pepper, you will surely need at least 2 teaspoons