Equipment
- Dutch Oven or Soup Pot
Ingredients
- 2 Boneless Chicken Breasts
- 5 T Butter
- 1 Onion (chopped)
- 3 Carrots (chopped)
- 3 Celery Stalks (chopped)
- 3 Cloves Garlic (minced)
- 1 t Poultry Seasoning
- 5 T Flour
- ⅓ C White Wine
- 4 C Chicken Broth
- 1 Bay Leaf
- ½ C Heavy Cream
- ½ C Corn
- ½ C Green Beans
Instructions
- Season the chicken on both sides with salt and pepper
- Melt 1T butter in the dutch oven and brown the chicken (remove and shred when done roughly 4-5 minutes per side)
- Melt 4T butter in the dutch oven and add the onion, celery, and carrots. Cook until tender (5-8 minutes)
- Add the minced garlic and poultry seasoning, mixing well
- Next add the flour making sure to quickly stir and coat the veggies
- Add the wine, chicken broth, shredded chicken, and bay leaf and bring to a simmer. Once simmering, turn heat to low and cook for an hour
- Add in corn and green beans (optional) and salt and pepper to taste
- Add in heavy cream, return to a simmer for 5 minutes, and serve. Enjoy!!
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