1 lb (450g) chicken breast
2 cups of sliced mushrooms
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Fresh thyme or parsley for garnish
Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat.
Brown the Chicken: Cut the chicken into bite-sized pieces. Add the chicken to the pot and season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables: In the same pot, add the diced onion and chopped garlic. Sauté until the onion is translucent, about 3-4 minutes, then add the sliced mushrooms. Cook until the mushrooms are softened, about 5 minutes.
Add Broth: Pour in the chicken broth and bring to a gentle boil. Return the chicken to the pot.
Stir in Cream: Lower the heat and add the heavy cream, stirring to combine. Allow it to simmer for about 10-15 minutes so the flavors meld together.
Season Further: Adjust seasoning with additional salt and pepper as needed. For a flavor boost, sprinkle in fresh thyme or garnish with parsley.
Serve Hot: Ladle the soup into bowls and enjoy deliciously warm!
