Classic Homemade Cream of Chicken Soup

In a skillet over medium heat, melt the butter. Add meat and cook until browned, about 5 minutes.

Add the onion, garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.

Pour in the chicken broth and add the bay leaf and thyme. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes.

Remove the bay leaf and discard. Use an immersion blender or a regular blender to puree the soup until smooth.

Return the soup to the pot and stir in the heavy cream. Cook for an additional 5-10 minutes until heated through. Season with salt and pepper.

Serve with crusty bread or crackers.