2 cups Chicken breast, cubed
2 cups Mushrooms, sliced
1 medium Onion, chopped
3 cloves Garlic, minced
4 cups Chicken broth
1 cup Heavy cream
1 teaspoon Thyme, fresh or dried
Salt and pepper, to taste
In a large pot, melt a tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3-5 minutes.
Stir in the sliced mushrooms, cooking until they have released their moisture and are nicely browned, about 5-7 minutes.
Toss in the cubed chicken, cooking until it is no longer pink, around 5-10 minutes. Season with thyme, salt, and pepper.
Add the chicken broth to the pot, bringing everything to a gentle boil. Reduce the heat and let it simmer for about 15 minutes.
Once the chicken is cooked through, reduce the heat and stir in the heavy cream, allowing it to heat through without boiling.
Taste and adjust the seasoning with additional salt and pepper as desired.
Ladle the soup into bowls, adding a sprig of fresh thyme or parsley for garnish if you like.