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Heat oil in a large dutch oven or rimmed skillet over medium meat.
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.
To the same preheated pot add the onions, carrots, celery, and cook, stirring occasionally for 3-4 minutes.
Sprinkle with flour and continue to cook for 1 minute more. Add broth and stir until well combined.
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.
Once the time is up and the veggies are tender, remove and discard the herb sprigs.
Stir in the peas and cheese cream. Mix well and stir for a minute or so.
Sprinkle with chopped parsley if desired and enjoy!