1/2 cup unsalted butter 2 medium onions, chopped 3 stalks of celery, chopped 3 medium carrots, chopped 1/2 cup plus 1 tablespoon flour 7 cups low-sodium chicken broth 3 sprigs parsley 3 sprigs fresh thyme 1 bay leaf 3 cups cooked, chopped chicken 3/4 cup heavy cream 2 1/2 teaspoons of dry sherry 1 tablespoon kosher salt Freshly ground pepper to taste 2 tablespoons chopped flat-leaf parsley

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered stirring occasionally, until soft, about 12 minutes. Add the flour and cook (making a roux) stir with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf with kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup bowl with chopped parsley and serve immediately.