4 chicken thighs (boneless, skinless)
2 cups mixed wild mushrooms
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper, to taste
Prepare Ingredients: Begin by chopping the onions and mushrooms. Set aside.
Cook Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté Vegetables: In the same pot, add the diced onions. Sauté until translucent, about 3 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
Add Mushrooms: Add the wild mushrooms to the pot, cooking until they release their moisture and begin to brown, approximately 5-6 minutes.
Combine Ingredients: Return the chicken to the pot along with the chicken broth. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes, until the chicken is fully cooked through.
Finish with Cream: Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup, then stir in the heavy cream or your chosen substitute. Simmer for an additional 5 minutes.
Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.
