Ingredients:

  • 4 tbsp Unsalted Butter
  • 1 medium Onion, finely diced
  • 2 large Carrots, sliced into rounds
  • 2 stalks Celery, sliced
  • 4 cloves Garlic, minced
  • 1/4 cup All-purpose Flour
  • 6 cups low-sodium Chicken Stock
  • 1 cup Heavy Cream, room temperature
  • 1/4 cup Dry White Wine
  • 3 cups cooked Shredded Chicken
  • 2 cups Yukon Gold Potatoes, diced
  • 1 tbsp fresh thyme
  • 1/4 cup fresh parsley, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Melt the butter in a large pot over medium heat until it begins to foam and sizzle. Add the onion, carrots, and celery. Sauté for 6–8 minutes until softened and the onions are translucent.
  2. Add the minced garlic and thyme until you can smell the aroma clearly, about 1 minute.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes until the flour smells slightly nutty.
  4. Pour in the white wine while whisking vigorously until the bottom of the pot is clean. Gradually whisk in the chicken stock to maintain a smooth consistency.
  5. Add the diced potatoes and bring to a gentle simmer. Cook for 15 minutes until the potatoes are fork tender.
  6. Remove from heat and stir in the heavy cream and parsley until the broth is uniform and velvety. Stir in the shredded chicken and cook for 5 minutes until the meat is heated through, season with salt and pepper, and serve.