Ingredients
Scale
- 4 large russet potatoes
- 1 lb. boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 cup dry apple vinegar
- 1 yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup flour (use gluten-free flour if desired)
- 3 cups chicken broth
- 2 cups half-and-half
- 1 (10.5 oz.) can cream of chicken soup (or substitute with plant-based version)
- Mixed frozen vegetables (carrots, peas, corn)
Instructions
- Peel and dice the potatoes into small pieces. Boil them in salted water until fork-tender, about 25 minutes. Drain and mash with butter; set aside.
- In a soup pot, heat olive oil over medium-high heat and cook the chicken until golden brown. Remove from the pot and set aside.
- Deglaze the pot with apple vinegar, scraping up any browned bits for added flavor.
- Add diced onion and celery; sauté until softened. Stir in garlic and flour to create a roux.
- Gradually whisk in chicken broth and half-and-half until smooth.
- Mix in cream of chicken soup along with seasonings and fold in mashed potatoes for creaminess.
- Return cooked chicken to the pot along with frozen vegetables; simmer for an additional ten minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg