1 1/2 pounds boneless, skinless chicken breasts (2 to 3 cups cooked and chopped)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
4 tablespoons flour
1/2 medium yellow onion, diced
1 cup frozen peas
3 medium Russet potatoes, peeled and chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
4 cups low-sodium chicken broth
1 1/2 cups half-and-half
1 tablespoon dried parsley flakes
1 small bay leaf
1 teaspoon fresh cracked pepper, plus more for garnish
1 cup cheddar cheese, grated for serving
Preheat oven to 375°F.
Combine garlic powder and onion powder in a small bowl.
Season chicken breasts with salt and pepper. Coat chicken with 2 tablespoons olive oil, and rub spices into both sides until well covered. Transfer to baking dish.
Bake for 25 minutes or until cooked through. Let chicken rest for 5 minutes. Chop into pieces and set aside.
Melt butter in a Dutch oven over medium-high heat. Sauté carrots and celery until tender. Add onions and cook 2 to 3 minutes. Whisk in flour, 1 minute, then add half-and-half and chicken broth, stirring constantly.
Add potatoes to pot, with 1 bay leaf and 1/4 teaspoon of cracked pepper.
Bring to boil. Reduce heat and simmer 15 to 20 minutes until potatoes are tender.
Add chopped chicken and peas. Return to simmer and cook 10 to 15 minutes, stirring occasionally, until soup reaches desired consistency.
Remove bay leaf. Stir in parsley flakes. Top with shredded cheese and more cracked pepper before serving.