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Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook, stirring constantly, for 1 minute until the raw flour smell is gone. Pour in the chicken broth in a steady stream, stirring continuously, until the mixture is smooth and just beginning to thicken, about 2 minutes. Remove from heat.
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