1. In a large pot, heat olive oil over medium heat. Add chopped onions, diced celery, and diced carrots. Cook until vegetables are softened.
2. Add minced garlic and cook for an additional 1-2 minutes.
3. Sprinkle flour over the vegetables and stir to coat.
4. Slowly pour in chicken broth while stirring continuously to avoid lumps.
5. Add shredded chicken, dried thyme, dried rosemary, salt, and pepper. Bring the soup to a simmer.
6. Reduce heat to low, then stir in shredded cheddar cheese until melted.
7. Pour in half-and-half, stirring to combine. Simmer for an additional 10-15 minutes.
8. Adjust seasoning as needed and serve hot, garnished with chopped fresh parsley.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Yield: Serves 6-8
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