Step 1

Heat oil in a large dutch oven or rimmed skillet over medium meat.

Step 2

Add in the chicken and sprinkle with Italian seasoning, salt, and pepper. Cook until slightly golden on all sides, then set aside. 4-5 minutes.

Step 3

To the same preheated pot add the onions, carrots, celery, and cook, stirring occasionally for 3-4 minutes.

Step 4

Sprinkle with flour and continue to cook for 1 minute more. Add broth and stir until well combined.

Step 5

Stir in the potatoes, sweet potatoes, red pepper, browned chicken, and herbs. Mix well to combine and allow it to get to a boil. Reduce the heat and cover the pot; simmer for about 30 minutes.

Step 6

Once the time is up and the veggies are tender, remove and discard the herb sprigs.

Step 7

Stir in the peas and cheese cream. Mix well and stir for a minute or so.

Step 8

Sprinkle with chopped parsley if desired and enjoy!