Chicken creamy soup

For cold weather, it is very ideal to cook this very delicious chicken creamy soup

1 whole boneless chicken breast, baked or boiled and shredded
2 Tablespoons butter
1/2 cup Diced Onion
1/3 cup Diced Celery
1/3 cup Diced Carrots
1 whole Bay Leaf
½ teaspoon Dry Thyme
¼ cup Flour
2 cups Chicken Broth
2 cups Milk,
2 Tablespoons all purpose cream
salt and pepper to taste
Fresh Chives, To Garnish

In a medium pot over medium heat, melt the butter until it begins to foam. Add the carrots, celery, and onion and cook until they begin to soften, about three minutes. Add the bay leaf and the thyme and cook until the vegetables are soft, about six minutes more.

Add the flour and cook for two minutes, making sure that the flour is completely coated in the butter. Whisk in the chicken stock and milk then reduce the heat to medium low and cook, stirring often, until the soup thickens and begins to simmer, about twenty minutes.

Add the shredded chicken and cook for three minutes. Remove the bay leaf and turn the heat down to low. Stir in the cream. Season with salt and pepper according to your taste. Garnish the soup with some fresh chives.

Enjoy!

Adapted from: http://tastykitchen.com/recipes/soups/cream-of-chicken soup