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 + 1 tablespoon all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
- Optional: corn and peas
- Salt and pepper to taste
Instructions
- Pat chicken dry, season with salt and pepper, then brown in a large pot with olive oil for about 3–4 minutes per side. Set aside.
- In the same pot, sauté garlic, onion, celery, and carrots until softened.
- Deglaze with apple vinegar, then add potatoes and broth; bring to simmer.
- Return chicken to pot; cook until fully cooked through, about 15–20 minutes. Remove chicken, chop or shred once cooled.
- In a separate pot, melt butter, whisk in flour until golden; slowly add milk and cream while whisking until thickened.
- Stir the creamy mixture into the soup along with shredded chicken and optional veggies; heat through.
- Adjust consistency with additional broth if needed; season to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 100mg