2 cups diced cooked chicken
1 cup sliced mushrooms
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 tbsp olive oil
Salt and pepper to taste
Prepare the ingredients: Dice your chicken, slice the mushrooms, and chop the onion and garlic.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent and fragrant (about 3-4 minutes).
Incorporate the sliced mushrooms and cook until they are tender (around 5 minutes), stirring occasionally.
Mix in the cooked chicken, then pour in the chicken broth. Bring to a boil, then reduce heat and let it simmer for about 15 minutes.
After simmering, stir in the heavy cream, seasoning with salt and pepper. Simmer again for another 5-10 minutes until heated through.
Ladle your creamy chicken mushroom soup into bowls and garnish with fresh herbs, if desired.