Gather all your ingredients. If you're using rotisserie chicken, shred it into fine pieces. This will add lots of flavor and save you time.

In a large pot or Dutch oven, melt the unsalted butter over medium heat. Make sure it melts slowly, swirling occasionally. This step sets the foundation for your rich base.

Once the butter is melted, sprinkle the all-purpose flour into the pot. Stir continuously for about two minutes. You’re cooking the flour but not letting it turn brown. This process creates a roux that thickens the soup.

Gradually whisk in the chicken stock. Keep stirring to avoid any lumps forming. The mixture will begin to thicken as it heats.

After the stock is well incorporated, reduce the heat to low. Pour in the whole milk and heavy cream, stirring gently. This will create that luscious texture we’re after.

Now it’s time to introduce the flavor. Add the garlic powder and dried thyme. Stir to incorporate evenly throughout the soup.

Finally, add the finely diced chicken. Allow the soup to simmer for about 10 minutes, stirring occasionally. This step ensures all the flavors infuse beautifully into the liquid.

Once the soup has thickened to your liking, it’s ready to serve! Dish it out into bowls and enjoy with your sides.