Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 1 medium carrot diced
- 1 celery rib diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup cooked chicken breast shredded or diced
- 1 cup whole milk
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the flour to coat the vegetables, cooking and stirring constantly for about 2 minutes.
- Slowly pour in the chicken broth while stirring continuously to prevent lumps. Alternatively, you can whisk the broth well with a whisk to ensure there are no flour lumps.
- Add the dried thyme and bay leaf to the pot.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, covered, stirring occasionally.
- Stir in the shredded cooked chicken and milk.
- Simmer the soup for another 5 minutes until heated through and slightly thickened.
- Remove the bay leaf and season with salt and pepper to taste. Serve warm. Enjoy!
