Creamy Chicken Vegetable Stew

2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, diced
1 large clove garlic, minced
1/3 cup all-purpose flour
8 cups chicken stock, divided
2 medium carrots, peeled and cut into 1/2-inch coins
1 pound small white button mushrooms, quartered
10 ounces bag frozen pearl onions
2 large chicken breasts, boneless, skinless and cut into thin strips
4 cups steamed, sliced red potatoes2 teaspoons salt
1/2 teaspoon dried tarragon
1/2 teaspoon ground white pepper
1 cup heavy cream


1.) In large stockpot, heat oil over medium heat. Add onion, celery and garlic. Cook for about 7 minutes or until just soft. Stir in flour; cook for about 2 minutes stirring constantly taking care not to brown the flour.

2.) Remove from heat and gradually stir in 6 cups chicken broth. Add carrots, mushrooms, pearl onions, chicken, potatoes, salt, tarragon and white pepper. Return stockpot to medium-high heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for about 30 minutes or until vegetables and chicken are tender.

3.) Stir heavy cream into chicken soup mixture and adjust thickness of soup by adding remaining chicken broth or extra heavy cream Adjust seasonings if necessary.