Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 medium gold potatoes, peeled and cubed small
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups cooked chicken breast, shredded or cubed
  • 1 cup heavy cream
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables are softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty. Slowly whisk in the chicken broth, one cup at a time, ensuring no lumps remain.
  3. Add the cubed potatoes, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer for 10–12 minutes until the potatoes are fork-tender.
  4. Stir in the shredded chicken and heavy cream. Heat through for 2 minutes over low heat (do not let it reach a rolling boil). Stir in fresh parsley and remove from heat immediately.