1 lb Boneless, skinless chicken breasts
8 oz Mushrooms, sliced
1 medium Onion, diced
3 cloves Garlic, minced
1 medium Carrot, diced
2 stalks Celery, diced
4 cups Chicken broth
1 cup Cream
2 tablespoons Olive oil
Salt and pepper to taste
Thyme or parsley (optional)
Prepare the ingredients: Start by dicing the chicken, onions, carrots, and celery, and slicing the mushrooms.
Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables soften, about 5 minutes.
Cook the chicken: Add the diced chicken to the pot. Stir frequently until the chicken is browned on the outside, about 5-7 minutes.
Add the mushrooms: Toss in the sliced mushrooms and cook until they release their moisture and begin to brown, about 3-4 minutes.
Pour in the broth: Add the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld.
Stir in the cream: Lower the heat and slowly stir in the cream. Let the soup simmer for an additional 5 minutes. If you prefer a thicker soup, use an immersion blender to blend a portion of it to your desired consistency.
Season and serve: Taste your soup and add salt, pepper, and herbs like thyme or parsley as desired. Serve hot, garnished with more fresh herbs if you’d like.
