Chicken Pot Pie Soup

INGREDIENTS

• 5 tablespoons unsalted butter, divided
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 celery ribs, diced
• 3 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 5 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 4 cups chicken stock
• 1 bay leaf
• 1 cup fresh cut green beans or peas
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 teaspoons white wine vinegar

DIRECTIONS

1. Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
5. Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
6. Stir in green beans or peas, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
7. Stir in parsley and vinegar; season with salt and pepper, to taste.

Serve with Pie crust croutons.