Ingredients
Scale
- 1 tbsp Olive oil
- 1 1/2 lb Boneless skinless chicken breast, cubed (or thighs)
- Kosher salt and black pepper, to taste
- 2 tbsp Butter
- 1 Onion (diced)
- 2 Celery (diced)
- 2 Carrots (peeled and diced)
- 3 Whole garlic cloves (minced)
- 2 tsp Fresh thyme
- 1 tbsp Sage (chopped, fresh)
- 2 tbsp Unbleached all purpose flour (gluten-free as needed)
- 1 russet or 2-3 gold potatoes (about 2 cups diced- or 2 parsnips)
- 1/4 tsp Sea salt
- 4 cup Low-sodium chicken broth (up to 2 cups more)
- 1/2 cup Frozen peas
- 1/3 cup Heavy cream
Instructions
- Remove chicken from packaging, pat dry, diced and season all over with kosher salt and cracked pepper.
- Heat oil to medium-high in a soup pot or dutch oven, or turn Instant Pot to saute setting.
- Working in 2 batches, sear chicken on all sides and remove from pot.
- Add in butter, let melt and add in carrots, celery and onion and season lightly with sea salt. Cook until turning translucent.
- Stir in garlic and cook, stirring, 10-15 seconds.
- Stir in fresh herbs and flour, stirring to lightly cook.
- Add in broth and bring to a simmer.
- Add in potatoes or parsnips, chicken and sea salt. If cooking on stove, bring to a light boil.
Instant Pot:
- Turn to manual/high pressure. Cook for 25 minutes. Naturally release for 10 minutes.
Stovetop:
- Cook on low for 30 minutes.
For both: Stir in peas. Let cool lightly and stir in heavy cream just before serving. Season to taste and serve.