2 tablespoons olive oil
1 cup diced onion
2 cups sliced mushrooms
2 cups cooked chicken, shredded
4 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper to taste
Fresh thyme or parsley for garnish
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the sliced mushrooms to the pot. Cook until they are golden brown, around 5-7 minutes.
Stir in the shredded chicken, mixing to combine. Cook for a couple of minutes until warmed through.
Pour in the chicken or vegetable broth. Bring to a gentle boil.
Once boiling, reduce the heat to a simmer and let it cook for about 10-15 minutes.
Stir in the heavy cream and let it warm through. Season with salt and pepper according to your taste.
Remove from heat and garnish with fresh thyme or parsley before serving.