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 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 the chicken to a plate and set aside.

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

Step 4: Stir in the white wine, scraping any browned bits from the bottom of the pot with a wooden spoon.

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

Step 6: In a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until lightly golden and forming a sticky paste with the butter.

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

Step 8: Stir the 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 chicken broth to reach desired consistency.

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

Tips & Variations

For extra flavor, use homemade chicken broth or add a bay leaf while simmering the soup, removing it before serving.

Feel free to swap white wine for dry sherry or omit it entirely, substituting with additional broth.

Use leftover cooked chicken instead of raw breasts to save time; just add it in step 8 and warm through.

Add chopped thyme or rosemary for a herby twist that complements the creamy base.

If you prefer a thicker soup, mash some of the cooked potatoes before adding the milk mixture.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, thaw completely before cooking to avoid uneven texture and ensure food safety.

Can I make this soup dairy-free?

Yes! Substitute the milk and cream with unsweetened plant-based alternatives such as almond or oat milk and use dairy-free butter or oil to make a creamy dairy-free version.