Easy 1 pot Creamy Potato Chicken soup

1/2 skinless, boneless chicken breast, cut into small pieces
3 cups chicken broth (low sodium can be used)
3 large Crimini mushrooms, chopped
1 large carrot, chopped
1 large yukon gold potato, chopped
2 stalks celery, chopped
1/2 cup white onion, chopped
1/2 cup half and half
1 clove garlic (or 1 tsp garlic powder)
heaping 1/8 cup flour
1-1/2 tablespoons olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 - 1 tsp Savory seasoning

This makes approximately 6 one-cup servings.
Heat olive oil in a large 4 quart pot over medium heat. Add chicken pieces and saute 2 minutes. Add carrot, celery, onion, garlic (or garlic powder), and savory seasoning and saute another 3 minutes. Add chicken broth, potatoes, salt and pepper, and simmer, covered, over medium to medium low heat for 20 minutes until potatoes are soft. Put the half and half in the micro and heat just until warm. Whisk the flour into the half and half and slowly pour into the soup. Bring the soup up to a boil to thicken.
Note: I am sure that fat free half and half or even milk can be used if you wanted to cut out even more fat. I used regular half and half because that is what I had on hand. It added just enough creamy flavor without a ton of fat! This is great served with a smallish chunk of crusty bread and a small bit of hard cider or ale! Hubby and I had just that with a bit of salad for dinner and it was perfectly satisfying.

Number of Servings: 6

Recipe submitted by SparkPeople user 807BIRD.