Gather all your ingredients and chop the onion into small dice. Set your large heavy-bottomed pot over medium heat and melt the butter.
Add the diced onions to the melted butter and sauté, stirring occasionally, until they turn translucent and fragrant, about 5 minutes.
Stir in the minced garlic and cook for another minute until it becomes fragrant, filling the kitchen with a warm aroma.
Add the chicken pieces to the pot, spreading them out evenly. Cook for about 7 minutes, stirring occasionally, until the chicken turns white and starts to brown slightly.
Pour in the chicken broth, bringing the mixture to a gentle simmer. Use a spoon or ladle to skim off any foam that rises to the surface for clarity.
Stir in the heavy cream and season with salt, pepper, and a pinch of freshly grated nutmeg. Reduce the heat and let the soup simmer gently for another 10 minutes, allowing flavors to meld and soup to thicken slightly.
Taste the soup and adjust seasoning as needed. It should be rich, velvety, and fragrant, with a warm, inviting aroma.
Ladle the hot soup into bowls, garnishing each with chopped fresh parsley or thyme for a burst of herbal brightness.
Serve immediately while steaming hot, enjoying the creamy, comforting texture and layered flavors in every spoonful.
