Step by step

Method

4 steps

1. 1

   Melt 3 tablespoons butter in a soup pot over medium. Cook 1 diced onion, 1 diced carrot, and 1 diced celery stalk for 6–8 minutes until soft. Stir in 3 tablespoons flour and cook 1 minute, until the paste smells nutty.

2. 2

   Whisk in 4 cups chicken broth a little at a time, scraping the bottom as the liquid loosens the flour. Add 1 pound boneless chicken breasts, ½ teaspoon dried thyme, and ¼ teaspoon black pepper.

3. 3

   Bring to a gentle simmer and cook 16–20 minutes, until the chicken reaches 165°F. Transfer it to a plate, shred it, and return it to the pot.

4. 4

   Stir in 1 cup heavy cream and simmer 3–5 minutes, until the soup lightly coats a spoon. Taste for salt and finish with parsley, keeping the heat below a boil.