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 plus 1 tablespoon all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Pat the chicken dry, season with salt and pepper, then brown in a large pot with olive oil over medium-high heat for about 3–4 minutes per side.
- Remove the chicken and sauté garlic, onion, celery, and carrots in the same pot until softened.
- Deglaze with white apple vinegar, then add diced potatoes and three cups of chicken broth. Return the chicken to the pot and simmer until cooked through.
- In a separate medium pot, melt butter and whisk in flour until golden. Gradually add milk and cream while whisking continuously until thickened.
- Combine the creamy mixture with the soup, shred or chop the chicken, then return it to the pot along with corn and peas if desired.
- Adjust thickness with additional broth if needed and season to taste 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: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg