Season the chicken breast with a pinch of kosher salt, freshly cracked black pepper, and Italian seasoning. Set aside for about 10 minutes to come to room temperature.
Heat olive oil in a pot over medium heat. Cook the chicken breast until browned and cooked through, about 4-5 minutes per side. Transfer chicken to a cutting board and tent it with foil to rest. Once it is cool enough to handle, shred it or cut it into small, bite-size pieces.
While the chicken breast is resting, add potatoes, carrots, celery, and onions to the pot. Add a splash of chicken bone broth and a pinch of salt, and scrape the bottom of the pan to stir any browned bits into the vegetables. Cook until very tender, about 7-8 minutes.
Stir in the garlic, and cook for 30 seconds. Pour in the rest of the broth and the white wine, and bring the pot to a boil, stirring frequently.
Reduce the heat to a simmer (low), and stir in the bay leaf, Italian seasoning, white miso paste, paprika, parsley, milk, and shredded chicken. Simmer for 15 minutes.
Taste the soup and season with more salt, pepper, or herbs if desired. Stir it together, and simmer for another 35-40 minutes until thickened.
Remove the bay leaf and divide between two bowls. Serve hot!
*I love Chicken Bone Broth for the flavor and protein, but you can substitute low-sodium chicken broth if you prefer!
Keyword Chicken Vegetable Soup, Chicken Vegetable Soup for Two