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In large Dutch oven or large pot bring broth, water and herbs to a boil. Add chicken.
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Lower heat to simmer and cook for 10 minutes.
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Remove chicken, sprinkle with salt and set aside,
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Reserve cooking liquid.
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In same Dutch oven melt butter over medium-low heat. Sweat onion, carrot, celery, and herbs.for 15 minutes, covered, or until carrot is fork tender.
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Stir in flour and cook 1 minute.
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Heat pot to medium-high and add wine and lemon juice to deglaze,
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Cook for 1 minute then whisk in broth, milk, and cream.
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Remove 1 cup of the milk-broth mixture and reserve, then add chicken, peas, salt, and pepper to Dutch oven and reduce to a simmer.