1 lb boneless skinless chicken breasts
8 oz mushrooms (cremini or button)
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
Fresh thyme
2 tablespoons olive oil
Prepare your ingredients: Before you start cooking, chop your vegetables and measure out your ingredients to make the process smoother.
Cook the chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Season the chicken with salt, pepper, and some fresh thyme. Sear the chicken for about 5-7 minutes on each side, or until it’s golden brown and cooked through. Remove from the pot and set aside.
Sauté the vegetables: In the same pot, add the remaining olive oil and toss in the chopped onions and minced garlic. Cook for about 2-3 minutes until fragrant and soft. Then, add the sliced mushrooms and continue to sauté for another 5 minutes until they release their moisture.
Add the broth: Pour in the chicken broth, scrape the bottom of the pot to deglaze, and bring to a simmer.
Shred the chicken: While the soup simmers, shred the cooked chicken into bite-sized pieces.
Combine everything: Add the shredded chicken back to the pot. Stir in the heavy cream and the remaining thyme. Allow the soup to simmer for an additional 10 minutes, letting the flavors meld perfectly.
Season and serve: Taste prior to serving and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh parsley or thyme.
