Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, diced
  • 2 cups (150g) fresh mushrooms, sliced (e.g., cremini or button)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30ml) olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced chicken, season with salt and pepper, and cook until browned (about 5-7 minutes).
  2. Stir in diced onion and minced garlic; cook until softened.
  3. Add sliced mushrooms; sauté until golden brown (about 5 minutes).
  4. Add chicken broth and dried thyme; bring to a simmer.
  5. Stir in heavy cream and continue cooking for another 5 minutes, allowing flavors to meld.
  6. Add more salt, pepper, or herbs as needed.
  7. Ladle soup into bowls and garnish with fresh parsley.