Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 4 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream or half-and-half
  • 1/4 cup all-purpose flour
  • Salt and pepper, to taste

Instructions:

  1. In a large pot over medium heat, melt the butter.
  2. Add diced onion, carrots, and celery; cook until softened, about 5 minutes.
  3. Stir in minced garlic, thyme, and parsley; cook until fragrant, about 1 minute.
  4. Add chicken broth and bring to a simmer.
  5. Stir in the cooked chicken and cook for 10 minutes.
  6. In a small bowl, whisk flour and cream until smooth; gradually stir into the soup.
  7. Continue cooking until the soup thickens, about 5 minutes. Season with salt and pepper.
  8. Ladle into bowls and enjoy warm with a sprinkle of fresh herbs, if desired.