Step 1

Melt the butter in a large Dutch oven, then add and sauté the carrots, celery, and potatoes for 5-7 minutes, or until the potatoes are golden brown on the edges.

Step 2

Stir in the cooked chicken and garlic and allow to cook for another 1-2 minutes or until the butter is absorbed and the garlic is fragrant.

Step 3

Stir in the chicken broth and then add in the cream of chicken soup. Stir everything together until smooth.

Step 4

Bring to a boil and then lower to a simmer and cook for 15-25 minutes, stirring frequently, or until the vegetables are tender to a fork and the soup is thick. The time may vary depending on the size of your vegetables.

Step 5

Once cooked, remove the pan from the heat and gradually stir in the heavy cream.

Step 6

Serve hot garnished with fresh parsley, optional.