Ingredients
Scale
- 1½ pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ½ medium onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- ¼ cup dry white apple vinegar
- 1 large russet potato, diced
- 3 to 4 cups chicken broth
- 5 tablespoons butter
- ¼ cup + 1 tablespoon all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
- Optional: frozen or canned corn and peas
Instructions
- Season chicken with salt and pepper. Sear in a large pot with olive oil until browned; set aside.
- Sauté garlic, onion, celery, and carrots in the same pot until softened.
- Deglaze with vinegar; add potatoes and broth. Simmer until potatoes are tender.
- In a separate pot, melt butter; whisk in flour until golden. Gradually add milk and cream until thickened.
- Combine the creamy base with the soup; return chicken cut into pieces.
- Stir in corn and peas; heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg