Measure all ingredients and prep vegetables ahead of time to streamline the cooking process. Hold off on peeling and dicing the potatoes until just before they’re added to prevent discoloration.

Pat the chicken pieces dry using paper towels, then season both sides generously with salt, pepper, and Italian seasoning. In a large Dutch oven or soup pot, heat the olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken to the hot oil, searing for about 3–4 minutes on each side to lock in flavor. It’s fine if the interior remains slightly undercooked at this stage—it will finish cooking in the soup for maximum tenderness. Remove the chicken from the pot, set aside, and allow it to rest for 10 minutes. Then, dice into bite-sized chunks.

Turn off the burner temporarily and pour the wine into the hot pot. Return the heat to medium and use a silicone spatula to scrape up the browned bits from the bottom and sides—this adds deep flavor. Let the wine simmer until reduced by half, about 4 minutes.

Add the butter to the pot and allow it to melt. Stir in the diced onion, carrot, and celery. Toss to coat in the melted butter and cook for 5–6 minutes, or until the vegetables begin to soften and release their aroma.

Add the garlic along with all listed seasonings. Stir and let everything cook for another minute to bloom the spices.

Sprinkle in the flour and mix well, cooking for 2 minutes to eliminate any raw flour taste. Gradually pour in the chicken broth in small increments, stirring constantly to ensure a smooth, lump-free consistency. Slowly incorporate the half and half in the same manner. Stir in the bouillon cube or concentrate.

Bring the soup to a gentle boil, then lower the heat and allow it to simmer uncovered. Return the diced chicken to the pot, along with any juices that collected on the plate. Let everything simmer together for 15–20 minutes. (Optional: Toss in any leftover chicken bones during the simmer for deeper flavor, removing them before serving.)

Peel and dice the potatoes, then add them to the pot with the frozen vegetables. Let the soup continue to simmer, uncovered, for another 15 minutes, or until the potatoes are fork-tender and the flavors are fully developed.

Serve hot, ideally with a side of flaky buttermilk biscuits or savory cheddar bay biscuits for a comforting finish.