Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth (low sodium or homemade)
• 2 cups cooked chicken, shredded or diced
• 1 cup heavy cream or whole milk
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Optional: A squeeze of lemon juice for brightness

Instructions

1. Prepare the Base

   • Heat butter and olive oil in a large pot over medium heat.
   • Add chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until vegetables are softened and fragrant.

2. Thicken the Soup

   • Sprinkle the flour over the sautéed vegetables. Stir well to coat everything evenly.
   • Cook the mixture for 1-2 minutes to eliminate the raw flour taste, stirring continuously.

3. Add the Broth and Simmer

   • Gradually pour in the chicken broth while stirring to prevent lumps from forming.
   • Bring the mixture to a simmer and cook for about 10 minutes until the vegetables are tender.

4. Incorporate Chicken and Cream

   • Stir in the cooked chicken, heavy cream (or milk), dried thyme, salt, and pepper.
   • Simmer for another 5 minutes to heat through and allow flavors to meld. Adjust seasoning if necessary.

5. Finishing Touch

   • If desired, add a squeeze of lemon juice for brightness.
   • Garnish with fresh parsley before serving.

Serving Suggestions

Serve hot with crusty bread, garlic toast, or a side of crackers. Cream of Chicken Soup pairs wonderfully with a light salad for a balanced meal.

Tips

• For extra depth of flavor, add a bay leaf while simmering and remove before serving.
• To make a richer soup, use half-and-half instead of milk or cream.
• Feel free to add mushrooms or potatoes for a heartier version.