Place a large pot over medium heat and add the butter, listening for a gentle sizzle as it melts.
Sauté the finely chopped onion and minced garlic until translucent and fragrant, about 5 minutes. They should smell sweet and warm, and the onion will become slightly golden around the edges.
Add the diced carrots and celery to the pot, stirring well. Cook for another 5 minutes until the vegetables soften slightly and release their aroma.
Pour in the chicken broth, bringing the mixture to a gentle simmer. You’ll see bubbles forming around the edges of the pot, and the broth will become clearer.
Add the cooked shredded chicken and stir to combine. Allow the soup to simmer gently for 10 minutes, letting the flavors meld and vegetables become tender.
Reduce the heat to low and slowly stir in the heavy cream, mixing until the soup turns a smooth, creamy color. Keep the heat gentle to prevent curdling.
Season the soup with salt and pepper to taste, then add the fresh thyme. Let it simmer for another 5 minutes to deepen the flavors.
Remove the soup from heat and stir in the freshly squeezed lemon juice for a bright, flavorful finish.
Garnish the soup with chopped fresh parsley for a pop of color and freshness.
Ladle the hot, creamy soup into bowls and serve immediately with crusty bread or your favorite side for a cozy, satisfying meal.
