Creamy Chicken Soup

Ingredients:

• Chicken
• 2 tablespoons olive oil
• 1 Teaspoon Salt/Pepper
• 2 teaspoons Italian seasoning
• 1 1/2 lbs. chicken breast

Ingredients:

• Soup
• 2 tablespoons butter
• 2 small yellow onions
• 1 1/2 cups of carrots
• 2 ribs of celery
• 1 tablespoon of minced garlic
• 1/4 cup of flour
• 5 cups chicken broth
• 1 cup heavy cream
• 2 chicken bouillon cubes
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 1/2 lbs potatoes

Ingredients:

• Seasonings
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground sage
• 1/4 teaspoon salt
• 1/4 teaspoon celery salt
• 1/8 teaspoon ground black pepper

Directions:

1. Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. (Uncooked in the middle is okay, it will finish cooking in the soup and will be nice and juicy.) Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
3. Set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot.
4. Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat, for 5-6 minutes.
5. Add the garlic and seasonings. Cook for 1 minute.
6. Add the flour and stir to combine. Cook until the raw flour smell is gone.
7. Add the chicken broth & add the heavy cream.
8. Add the bouillon.
9. Bring the soup to a boil, then reduce to a gentle simmer. Add the diced chicken back along with any juices from the plate. Cook uncovered for 15-20 minutes.
10. Peel and dice the potatoes and add them to the soup along with the frozen vegetables. Cook until potatoes are fork tender.