Inside a pan, cook the Bacon (2 slice) for about 5 minutes.
Put the bacons aside in a paper towel to remove the excess fat. Then, in the same sauce pan, cook the Onion (1) for about 3 minutes.
Add in the Garlic (1 clove), and Dried Thyme (1/4 teaspoon). Mix everything well. Then, add in the All-Purpose Flour (1 tablespoon) while stirring. Pour in the Chicken Broth (2 cup) little by little. Add in the Carrot (1), Potato (1), and Boneless, Skinless Chicken Breast (1) and cook everything for about 10 minutes.
After 10 minutes, take out the chicken breast onto a plate. Add in the Red Bell Pepper (1/2) into the saucepan, and keep on cooking for about 10 more minutes.
Shred the chicken on the side. Then add it back to the sauce pan together with the Heavy Cream (1/4 cup). Cook this for about 3 minutes.
Add and mix the Fresh Parsley (2 teaspoon). Salt and Pepper (to taste) and Serve!