2 cups cooked chicken, shredded
8 oz mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 tsp thyme (dried or fresh)
Salt and pepper to taste
2 tbsp olive oil
Prepare the Ingredients: Start by gathering all your ingredients. Chop the onion, slice the mushrooms, and shred the cooked chicken. This will make the cooking process smoother.
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender.
Add the Chicken and Broth: Stir in the shredded chicken and pour in the chicken broth. Bring the mixture to a simmer.
Season the Soup: Add thyme and taste the broth. Season with salt and pepper as necessary. Allow to simmer for 10 minutes.
Stir in the Cream: Reduce heat to low and slowly stir in the heavy cream. Allow the soup to warm through for another 5 minutes. Be careful not to boil it after adding the cream, as it may curdle.
Serve Hot: Ladle the soup into bowls, garnish with fresh thyme or a sprinkle of pepper, and enjoy your warm, creamy delight!
