Cream of Chicken Soup

Dice the cooked chicken into small pieces and set aside.

Chop the celery, carrots, and onion into small, uniform pieces.

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and cook until softened, about 5 minutes.

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Gradually pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer.

Add the cooked chicken pieces to the pot. Continue to simmer for 10 minutes, allowing flavors to meld.

Stir in the heavy cream, salt, and black pepper. Heat through but do not boil.

Taste and adjust seasoning as needed.

Serve hot, garnished with chopped parsley if desired.