Cream of Chicken Soup

 So I made this soup because I wanted to make a recipe that called for cream of chicken soup, but I cant stand that canned soup its just wrong! So my meal planning had this included in my week. It was amazing! Try it freeze it so you can have it on hand.

Ingredients
1/2c butter
1 medium onion chopped
2 stalks celery chopped
3 medium carrots chopped
1/2c flour
7c chicken broth
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
3 or 4 chicken breasts cubed
1/2c heavy cream
2 1/2 teaspoons dry white wine
1tbsp garlic salt

Method
Melt the butter in a large soup pot over medium heat. Add the veggies and onion and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for a couple minutes more. Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme together with a piece of kitchen twine and add to the soup Add the bay leaf and dry wine as well. Lower the heat and simmer for 15 minutes.
Add the chicken and bring to a boil. Remove from the heat.
Whisk in the cream and salt into the soup and season with pepper to taste. Remove and discard the herb bundle.