Dice the chicken breasts into bite-sized pieces and set aside.
In a large heavy-bottomed pot, melt the butter over medium heat until it starts to foam and smell nutty.
Add the diced onion and minced garlic to the pot. Cook, stirring frequently, until the onion is translucent and fragrant—about 5 minutes.
Introduce the chicken pieces into the pot. Cook, stirring occasionally, until they are just lightly browned and cooked through—about 7 minutes.
Pour in the chicken broth, then bring the mixture to a gentle simmer. Let the chicken cook through, about 10 minutes, until tender and flavors meld.
Stir in the heavy cream and a splash of freshly squeezed lemon juice. Mix well, and season with salt, pepper, and a pinch of nutmeg. Bring to a gentle simmer and cook for another 5 minutes until the soup thickens slightly and turns silky.
Taste the soup and adjust seasoning as needed, adding more salt, pepper, or lemon juice to brighten or balance the flavors.
Once the soup is hot, velvety, and fragrant, ladle it into bowls. Serve immediately and enjoy the comforting, bright flavors.
