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Prep Work: Measure out ingredients before beginning. (Don't cut the potatoes yet.)
Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chicken and cook for 3-4 minutes/side, then remove and set aside. Let it rest for 10 minutes, then cut into bite-sized pieces.
Turn off the heat. Add the wine and set the heat to medium. Let the liquid reduce by half, about 4 minutes.
Add the butter and let it melt. Add the onions, carrots, and celery. Soften for 5-6 minutes.
Add the garlic and seasonings. Cook for 1 minute.
Add the flour and stir to combine. Cook for 2 minutes, until the raw flour smell is gone.
Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Next, add the chicken bouillon.
Bring the soup to a boil, then reduce to a gentle simmer. Add the diced chicken back along with any juices from the plate. Simmer, uncovered for 15-20 minutes.
Peel and dice the potatoes and add them to the soup along with the frozen vegetables.
Let the soup bubble gently, uncovered, for 15 minutes, or until the potatoes are fork tender.
Serve with buttermilk biscuits or cheddar bay biscuits.