Ingredients
Scale
- 4 large russet potatoes
- 1 lb boneless, skinless chicken breasts
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion
- 2 stalks celery
- 3 cloves garlic
- ¼ cup flour
- 3 cups chicken broth
- 2 cups half and half
- 2 cups frozen mixed vegetables (carrots, peas, corn)
- Salt and pepper to taste
Instructions
- Peel and dice potatoes; boil in salted water until fork-tender. Drain and mash with butter.
- In a soup pot, heat olive oil over medium-high heat. Cook chicken pieces until golden brown; set aside.
- Add diced onions, celery, and remaining butter to the pot; sauté until softened. Stir in garlic and flour.
- Gradually add chicken broth and half and half while stirring continuously.
- Mix in cream of chicken soup, seasonings, cooked potatoes, and frozen vegetables.
- Blend until smooth using an immersion blender or regular blender; return chicken to the pot.
- Heat through for about ten minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg