Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 cups shredded rotisserie chicken
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the onion, carrots, and celery, cooking for 5–7 minutes until translucent. Stir in the garlic and cook for 60 seconds.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to create a roux.
  3. Slowly pour in the chicken broth while stirring constantly to eliminate lumps. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes until thickened.
  4. Stir in the shredded rotisserie chicken and heavy cream. Heat through for 3–5 minutes on low heat, ensuring it does not reach a rolling boil.
  5. Stir in the salt, pepper, and lemon juice. Remove from heat and garnish with fresh parsley.