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 (peeled and diced)
- ¼ cup dry white apple vinegar
- 1 large russet potato (peeled and diced)
- 3 to 4 cups chicken broth
- 5 tablespoons butter
- ¼ cup plus 1 tablespoon all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
- Optional: frozen or canned corn and peas
Instructions
- Prepare the Chicken: Season chicken with salt and pepper. In a large pot, heat 1 tablespoon of oil over medium-high heat. Cook chicken until browned, about 3–4 minutes per side. Transfer to a plate.
- Sauté Vegetables: Reduce heat to medium; add remaining oil, garlic, onion, celery, and carrots. Sauté until vegetables soften, about 5–8 minutes.
- Build Flavor: Stir in apple vinegar and scrape up brown bits from the bottom. Add potatoes and 3 cups of broth; bring to a simmer. Return chicken to the pot; simmer until cooked through and potatoes are tender, about 15–20 minutes.
- Create Creamy Base: In a separate medium pot, melt butter over medium heat. Whisk in flour until golden and sticky. Gradually add milk and cream while whisking until thickened.
- Combine Everything: Stir creamy mixture into soup; shred or chop chicken before adding back along with corn and peas. Heat through.
- Final Touches: Adjust consistency with additional broth if needed; season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg