For the Soup
– 2lbs Boneless Skinless Chicken Thighs
– 6 Cups Warm Chicken Broth
– 2 Cups Heavy Cream
– 1 Cup Whole Milk
– 1½ Cup Frozen Carrots, Sliced
– 1 Cup Fresh Diced Celery
– 1 Cup Diced Yellow Onion
– ½ Cup All Purpose Flour
– 1 Teaspoon Paprika
– 1 Teaspoon Herb de Provence
– 1 Teaspoon Italian Seasoning
– 1 Teaspoon Garlic Powder
– 1 Teaspoon Onion Powder
– Kosher Salt and Pepper, as needed.