Peel and finely dice the onion, carrot and celery stalks
Heat a large pot over medium heat and add the butter to melt
Add the onion, carrot, celery, thyme and salt & pepper to the pot. Saute over medium heat for about 20 minutes until the carrot is just cooked and the mixture is fragrant, stirring every few minutes. You don't want this mixture to brown, so make sure to adjust the temperature of the burner down where necessary
Add the garlic to the pot and cook for approximately one minute, stirring, until fragrant
Add the chicken stock/broth and shredded chicken to the pot and bring to a simmer. Simmer for 5 minutes
Add the cream and taste for seasoning and add more salt if required. Heat through gently and then it is ready to serve
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.