Ingredients

1½ pounds (about 2 medium) boneless skinless chicken breasts

2 tablespoons olive oil (divided)

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 wine

1 large russet potato (peeled and diced ½-inch)

3 to 4 cups chicken broth (divided)

5 tablespoons (71g) butter (salted or unsalted)

¼ cup and 1 tablespoon (44g) 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

Step 1: Pat the chicken dry and generously salt and pepper both sides.

Step 2: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken until well browned, about 3 to 4 minutes per side. Transfer chicken to a plate and set aside.

Step 3: Lower the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pot. Add garlic, onion, celery, and carrots, cooking and stirring occasionally until the vegetables start to soften, about 5 to 8 minutes.

Step 4: Stir in the white wine, scraping the bottom of the pot with a wooden spoon to loosen any bits stuck to the surface.

Step 5: Add the diced potatoes and 3 cups of chicken broth. Bring to a simmer. Cut the chicken breasts in half, return them to the pot, and simmer until the chicken is cooked through and the potatoes are tender, about 15 to 20 minutes. Remove the pot from heat and transfer the chicken to a plate to cool slightly.

Step 6: While the chicken cools, melt butter in a medium pot over medium heat. Add flour and whisk continuously until it turns lightly golden and forms a sticky paste with the butter.

Step 7: Slowly drizzle in the milk followed by the cream, whisking constantly to smooth out lumps. Cook until thickened and bubbly around the edges, about 5 minutes.

Step 8: Stir the thickened milk mixture into the soup. Shred or chop the cooked chicken and add it to the pot.

Step 9: Stir in corn and peas if using, and heat over medium until warmed through, 2 to 3 minutes.

Step 10: If the soup is too thick, add up to 1 cup more broth to reach your desired consistency.

Step 11: Season with additional salt and black pepper to taste. Serve hot and enjoy!

Tips & Variations

For a richer flavor, use homemade chicken broth or low-sodium store-bought broth to control salt levels.

You can substitute the white wine with an equal amount of additional chicken broth or apple cider for a non-alcoholic version.

Add herbs like thyme or parsley during cooking for extra aroma and depth.

To make this soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes! Using cooked rotisserie chicken can save time. Add shredded chicken toward the end of cooking, after the broth base and vegetables are ready, and heat through before serving.

Is it possible to make this soup vegetarian?

You can omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables or plant-based protein like chickpeas to keep it hearty and satisfying.