Ingredients

  • 3/4 cup baby carrots (diced)
  • 3/4 cup frozen peas
  • 1/2 medium yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 2 Yukon gold potatoes (peeled and diced)
  • 2 celery ribs (diced)
  • 3 white mushrooms (washed, sliced)
  • 2 cups chicken broth
  • 1 cups whole milk ( or half and half)
  • 1/4 cup all-purpose flour (OR 1 Tablespoon cornstarch)
  • 1/2 teaspoon Italian seasoning
  • salt and pepper (to taste)

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large stock pot, melt 2 tablespoons of butter.
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Step 2

  • Add chicken and cook over medium heat stirring often, until chicken is no longer pink.
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Step 3

  • Remove chicken onto a plate and set aside.
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Step 4

  • To the pot, add onion, garlic and mushrooms and cook, stirring often, until onion is almost translucent.
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Step 5

  • Add potatoes, celery and carrots and stir all vegetables together.
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Step 6

  • In a mixing bowl, whisk together milk, chicken broth, flour (or cornstarch) and Italian seasoning.
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Step 7

  • Add to pot with vegetables. Stir together. Bring to boil. Reduce the heat and simmer.
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Step 8

  • Cook until potatoes and carrots are soft, about 12 to 15 minutes.
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  • Length: 12 minutes

Step 9

  • Add peas and cooked chicken and stir together.
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Step 10

  • Serve with fluffy drop biscuits.
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