Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 pound (450 g) cooked chicken, shredded or diced
  • 6 cups (1.4 L) chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (30 g) all-purpose flour mixed with 2 tablespoons (30 ml) water

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for an additional 1-2 minutes.
  2. Incorporate diced carrots and celery, cooking until they soften (about 5 minutes).
  3. Stir in the shredded chicken, chicken broth, thyme, and parsley. Season with salt and pepper to taste.
  4. Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes.
  5. Slowly add heavy cream and stir to combine. Whisk the flour-water mixture into the soup, cooking for an additional 5 minutes until thickened.
  6. Taste and adjust seasoning as needed.
  7. Ladle soup into bowls and garnish with fresh parsley and cracked black pepper.