1-Begin by preparing your chicken: Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Season the 1 ¼ pounds of bone-in chicken breast or thighs with salt, pepper, and 2 teaspoons of Italian seasoning, then brown it for about 5 minutes on each side to lock in the juices.

2-Add the soup base: Pour in ½ cup of dry white wine or chicken broth to deglaze the pot, scraping up any tasty bits from the bottom. Then, stir in 2 tablespoons of butter, 1 medium diced yellow onion, 1 cup diced carrots, 2 ribs diced celery, and 3 minced garlic cloves. Sauté this mix for 5-7 minutes until the veggies soften and release their aromas.

3-Thicken the soup: Sprinkle in ¼ cup of flour and stir well to create a roux, cooking for 1-2 minutes to remove any raw taste. Gradually whisk in 5 cups of chicken broth along with 1 chicken bouillon cube or 1 teaspoon of bouillon paste, bringing everything to a gentle simmer.

4-Incorporate the main ingredients: Add 1 ½ pounds of potatoes (like Yukon Gold) cut into chunks, and let them simmer for about 10 minutes. Then, mix in the cooked chicken, 1 cup of half and half, and 1 ½ cups of frozen vegetables such as corn and peas.

5-Season and finish: Stir in the seasonings 1 teaspoon dried parsley, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon mustard powder, ½ teaspoon onion powder, ¼ teaspoon ground sage, ¼ teaspoon salt, ¼ teaspoon celery salt, and 1/8 teaspoon pepper. Let the soup simmer for another 10-15 minutes until the potatoes are tender and flavors meld together.

6-Serve it up: Taste and adjust seasonings as needed, then ladle into bowls. For variations, check out our easy chicken spaghetti recipe for another quick meal idea.