Begin by cutting the chicken breast into bite-sized pieces and set aside.

Peel and chop the onion into small pieces for even cooking.

Cut the carrots into thin rounds.

In a large pot, melt a tablespoon of butter over medium heat until fully melted.

Once the butter is hot, add the chicken pieces to the pot and sauté briefly until they start to brown.

Next, add the chopped onion and carrot to the pot. Sauté for an additional few minutes until the onion becomes translucent and fragrant.

Then, pour in water, followed by the chicken broth cubes, and stir well to dissolve.

Bring the mixture to a boil, then reduce the heat and simmer until the chicken is fully cooked and the vegetables are tender.

Peel and chop the potatoes into bite-sized chunks. Add the potatoes to the pot, allowing them to cook until soft.

Once the potatoes are tender, gently stir in the cream and heat through.

Finally, season to taste with salt and pepper, stirring well to combine the flavors before serving.