In a large soup pot melt the butter over medium heat.
Add the onion, celery, and carrots.
Cook about 10 minutes, stirring occasionally, until vegetables are soft.
Add the flour and cook stirring constantly for 2 minutes.
Slowly pour in the broth.
Bring to a low boil while stirring constantly.
Add the sage, thyme, and poultry seasoning.
Lower the heat and add the cream.
Stir in the chicken and simmer for 25-35 minutes.
Season with salt and pepper to taste.
Ladle into soup bowls, garnish with parsley and serve.
The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**