I blanched the potatoes, and the carrots then vacuum sealed them with raw onions in 2 quart size bags and freeze them for our upcoming camping trip. I'll be damned if I let my campmates starve and I got a chance to use my dutch oven over a campfire.
6 Carrots, cubed
2 Chicken Bouillon Cubes
1 Tbs. Corn Starch
1. Cook chicken in olive oil until cooked through. While you wait grind Lavender, Rosemary, and Chamomile and any other dried spices into a powder.
2. Add potatoes, carrots, onion, spices, water and boil.
3. When potatoes are fork tender, mix ½ cup of water and cornstarch together.
4. Bring to a boil to desired thickness.