In a large pot over medium heat, melt the butter.
Add the chopped onion, celery, and carrots.
Cook for about 10 minutes stirring occasionally, until the vegetables are soft.
Add the flour and cook, stirring constantly for an additional 2 minutes.
Slowly pour in the broth.
Bring the soup to a low boil while stirring constantly.
Add the sage, thyme, and poultry seasoning.
Turn the heat to low and add the cream.
Stir in the chicken and simmer for 25-35 minutes.
Season to taste with salt and pepper.
Ladle into soup bowls.
Garnish with parsley if desired and serve.
Instructions to make this as a freezer meal:
You can make this soup as a freezer meal in two ways. The first is to put all of the ingredients into a large resealable bag, seal and freeze and then on the day you want to serve it, take it out of the freezer to thaw and simmer on the stovetop in a large pot for about an hour. OR you can cook the soup using the full stovetop instructions and then put it in a freezer-safe container to reheat when needed. If you use this method, you can freeze it in smaller containers and only take out as much as you need for lunch or dinner.