Ingredients
Scale
- 1½ pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves (minced or pressed)
- ½ medium onion (diced)
- 2 celery ribs (diced ¼-inch)
- 2 medium carrots (peeled and diced ¼-inch)
- ¼ cup dry white apple vinegar
- 1 large russet potato (peeled and diced ½-inch)
- 3 to 4 cups chicken broth (divided)
- 5 tablespoons butter
- ¼ cup and 1 tablespoon all-purpose flour
- 1½ cups milk (any percentage)
- ½ cup heavy cream
- ⅔ cup frozen or canned corn (optional)
- ⅔ cup frozen or canned peas (optional)
- ¼ teaspoon black pepper
- Salt
Instructions
- Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown the chicken for about 3 to 4 minutes on each side. Transfer to a plate.
- In the same pot, reduce heat to medium. Add remaining olive oil, garlic, onion, celery, and carrots; cook until soft (about 5 to 8 minutes).
- Stir in apple vinegar, then add diced potato and chicken broth; bring to a simmer with the browned chicken.
- Cook until potatoes are fork-tender (15 to 20 minutes).
- While chicken cools, make a roux by melting butter in a medium pot over medium heat and whisking in flour until golden. Gradually add milk and cream; whisk until thickened (about 5 minutes).
- Combine the roux with soup, shred or chop the chicken into pieces, return it to the pot along with optional corn and peas; heat through.
- Adjust thickness with additional broth if necessary and season before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 830mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 87mg