Saute The Aromatics: In a large soup pot over medium heat, melt the butter. Add the diced onion, celery, carrots, and sauté until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Create The Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly to create a roux. Cook for 2-3 minutes until the flour is well incorporated and lightly golden.
Add Chicken Broth: Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer, allowing it to thicken.
Incorporate Shredded Chicken: Add the shredded chicken to the pot, allowing it to heat through in the simmering broth. This is where the magic of flavors starts to unfold!
Introduce Creamy Goodness: Pour in the heavy cream, stirring gently to combine. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
Season To Perfection: Sprinkle in the dried thyme and season with salt and pepper to taste. Adjust the seasoning according to your preference, considering that the Cheesecake Factory version has a subtle balance of flavors.
Blend For Creaminess: For an extra velvety texture, use an immersion blender or transfer a portion of the soup to a blender and blend until smooth. Return the blended mixture to the pot and stir well.
Serve And Enjoy: Ladle the creamy goodness into bowls and garnish with a sprinkle of fresh thyme or a swirl of heavy cream if you feel extra fancy. Pair it with your favorite crusty bread, and you have a Cheesecake Factory-inspired meal ready to impress!
