Begin by melting butter in your large heavy-bottomed pot over medium heat. Once melted and bubbling, add chopped onions, celery, and carrots, sautéing until the vegetables are soft and fragrant, about 5 minutes. You'll notice the aroma filling the kitchen and the veggies turning a tender, translucent color.
Add the diced chicken to the pot and cook, stirring often, until it's lightly browned on all sides, about 7-8 minutes. The chicken should be no longer pink inside and the exterior will develop a golden hue.
Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer gently for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
Stir in the heavy cream, and season with salt, pepper, and a pinch of nutmeg. Continue to simmer on low heat, stirring occasionally, until the soup becomes silky and slightly thickened, about 5 minutes. You'll see the soup’s texture turn smooth and inviting.
Taste the soup and adjust seasoning if needed. Ladle into bowls, and garnish with freshly chopped herbs for a burst of freshness. Serve hot and enjoy the comforting, velvety richness of this homemade chicken soup.
