Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups (950ml) low-sodium chicken broth
  • 2 cups (300g) cooked chicken, shredded
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons (15g) all-purpose flour

Instructions:

  1. Melt butter in a large pot over medium heat. Add chopped onion, carrots, and celery; cook until softened (about 5-7 minutes). Stir in minced garlic; cook for another minute until fragrant.
  2. Pour in chicken broth and bring to a boil. Stir in dried thyme and season with salt and pepper.
  3. Lower the heat and add the shredded chicken. Let simmer for 10-15 minutes to blend flavors.
  4. In a small bowl, whisk together flour with a bit of soup until smooth. Gradually whisk this mixture back into the soup; continue stirring until it thickens.
  5. Stir in heavy cream and heat through, adjusting seasoning if necessary. Simmer for another 5 minutes until creamy and hot.
  6. Ladle into bowls and serve hot.