– 2 tablespoons olive oil – 1½ pounds boneless skinless chicken breasts – 3 garlic cloves – ½ medium onion – 2 celery ribs – 2 medium carrots – ¼ cup dry white wine – 3 to 4 cups chicken broth – 1 large russet potato – 5 tablespoons butter – ¼ cup and 1 tablespoon all-purpose flour – 1½ cups milk – ½ cup heavy cream – ⅔ cup frozen or canned peas – ⅔ cup frozen or canned corn – ¼ teaspoon black pepper – Salt
Cook the chicken until well-browned, 3 to 4 minutes, flip and repeat. Transfer chicken to a plate and set aside.
To the same pot, add garlic, onion, celery, and carrots, and cook, stirring occasionally until the vegetables begin to soften
Stir in the white wine. Add potatoes and 3 cups of the chicken broth and bring to a simmer.
Return chicken to the pot and simmer until the chicken is cooked through and potatoes are fork tender, 15 to 20 minutes.
Melt butter over medium heat. Add flour and cook until the flour is lightly golden. Drizzle in the milk and cream cream, whisking continuously, until mixture is thickened.
Stir the milk mixture into the soup.
Shred or chop the cooked chicken and add it to the soup. Stir in corn and peas and heat until vegetables are heated through. Serve and enjoy!