Ingredients:

  • 4 tbsp unsalted butter
  • 1 small yellow onion, finely minced
  • 2 stalks celery, finely diced
  • 1 medium carrot, grated
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 0.5 tsp dried sage
  • 0.5 cup all-purpose flour
  • 4 cups low-sodium chicken bone broth
  • 1 cup heavy cream
  • 2 tbsp dry white wine
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 1 pinch ground nutmeg
  • 2 cups cooked chicken breast, shredded

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the minced onion, diced celery, and grated carrot. Sauté for 6 minutes until the vegetables are translucent and soft. Add the garlic, thyme, and sage during the last 1 minute of sautéing until fragrant.
  2. Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 2 minutes to create a blonde roux. The mixture should smell slightly toasted but remain pale in color.
  3. Deglaze the pan with the dry white wine, whisking to incorporate. Slowly pour in the chicken bone broth one cup at a time while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.
  4. Stir in the heavy cream and the shredded cooked chicken breast. Simmer for an additional 2 minutes until the soup is steaming but not boiling.
  5. Season the soup with Kosher salt, cracked black pepper, and a pinch of freshly grated nutmeg. Taste and adjust salt if needed before serving.