Simmer the soup: Pour in chicken broth, heavy cream, and whole milk. Stir in thyme, rosemary, salt, and pepper. Bring the mixture to a simmer, then lower the heat and cook for 10-15 minutes, until the carrots are tender.
Shred the chicken: While the soup simmers, shred the chicken using two forks or a hand mixer. Add the shredded chicken to the soup.
Combine and serve: Stir everything together and let it cook for another 5 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.
Garnish: Serve the soup hot, garnished with fresh parsley or thyme if desired.
Classic Lemon Meringue Pie
