2 cups cooked chicken, shredded
1 cup mushrooms, sliced
1 cup heavy cream
1 onion, chopped
2 carrots, diced
3 cups chicken broth
2 tbsp olive oil
Salt and pepper to taste
In a large pot, heat the olive oil over medium heat. Add the chopped onions and diced carrots, cooking until they soften, about 5-7 minutes.
Add the sliced mushrooms to the pot and sauté for an additional 5 minutes, until they are tender.
Pour in the chicken broth and bring it to a simmer. After it begins simmering, add the shredded chicken.
Slowly stir in the heavy cream, ensuring it combines thoroughly with the broth, and allow it to return to a simmer for about 10 minutes. Stir occasionally to prevent sticking.
Season with salt and pepper. Taste and adjust the seasoning as necessary. You may add some fresh herbs or seasoning blends here for some extra flavor.
Serve the soup hot with your favorite bread or garnish with fresh herbs for an elegant touch!