Ingredients: 

2 tablespoons olive oil

1/2 cup flour, divided

1 teaspoon seasoned salt

1 teaspoon ground black pepper

1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

3 tablespoons butter

3 stalks celery, diced

3 cloves garlic, minced

1 medium onion, grated, divided

2 teaspoons poultry seasoning

1/2 teaspoon dried sage

4 cups water

2 tablespoons chicken bouillon

1 bay leaf

1/2 cup heavy cream

1 cup peas

3 carrots, peeled and diced

2 tablespoons fresh parsley, chopped

buttermilk biscuits, for serving, optional

Steps to Make It: 

Step 1: Gather the ingredients.

Step 2: Heat the olive oil in a large 2- to 3-quart, heavy-bottomed Dutch oven over medium-high heat. Meanwhile, whisk together 3 tablespoons of the flour and the seasoned salt and black pepper. Add the chicken pieces to the flour mixture and toss to coat.

Step 3: Add the chicken to the hot oil and cook until browned all over.

Step 4: Use a slotted spoon to remove the chicken from the Dutch oven, then add in the butter. Once it is melted, add the celery, garlic, half of the onion, and remaining flour. Sauté over medium-low heat until just barely softened, about 3 minutes.

Step 5: Add in the poultry seasoning and dried sage. Add the water, chicken bouillon, bay leaf, and remaining grated onion. Stir in the chicken. Cook over medium heat for 15 to 20 minutes, or until the chicken is tender and the soup is bubbling.

Step 6: Reduce the heat to medium-low and stir in the heavy cream, peas, and carrots. Heat over medium until the ingredients are just heated through.

Step 7: Garnish with the parsley and serve with biscuits, if desired. Enjoy.

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