Step 1: Sauté the Vegetables
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted and foamy, add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. This develops sweetness and creates the flavor foundation for your soup. Add the minced garlic and cook for 1 additional minute, stirring constantly until fragrant. Don’t let the garlic burn.

Step 2: Create the Roux
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 2-3 minutes, stirring constantly, until the flour is golden and smells slightly nutty. This cooks out the raw flour taste and creates a roux that will thicken your soup beautifully. The mixture will look pasty – this is perfect.

Step 3: Add Broth and Chicken
Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Start with about 2 cups and stir well until smooth, then add the remaining broth. Bring the mixture to a gentle boil. Add the whole chicken breasts, dried thyme, and bay leaves. The chicken should be mostly submerged in the liquid. Reduce heat to medium-low and let simmer gently.

Step 4: Simmer and Cook Chicken
Cover the pot partially and simmer for 15-20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F). The exact time depends on the thickness of your chicken breasts. Don’t let it boil vigorously – a gentle simmer keeps the chicken tender and juicy. Stir occasionally to ensure even cooking.

Step 5: Remove and Shred Chicken
Using tongs or a slotted spoon, carefully remove the cooked chicken breasts from the pot and transfer to a cutting board. Let them cool for 2-3 minutes until safe to handle. Using two forks, shred the chicken into bite-sized pieces. The chicken should be tender and easy to shred. Remove and discard the bay leaves from the soup.

Step 6: Add Cream and Chicken
Reduce the heat to low. Stir in the heavy cream until fully incorporated and the soup becomes beautifully creamy and smooth. Return the shredded chicken to the pot and stir to combine. Let the soup warm through for 2-3 minutes, but do not let it boil once the cream is added, as this can cause the cream to separate or curdle.

Step 7: Season and Serve
Taste the soup and season generously with salt and freshly ground black pepper. Start with ½ teaspoon of salt and adjust to your preference. If using, stir in cooked egg noodles or rice at this point. Ladle the creamy chicken soup into bowls and garnish with fresh chopped parsley. Serve immediately while hot.