1 lb boneless skinless chicken breasts
2 cups mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Prep the Chicken: Begin by cutting the chicken breasts into bite-sized pieces. Season them with salt and pepper for added flavor.
Sauté: In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until just browned on the outside, about 5-7 minutes. Remove and set aside.
Sauté Vegetables: In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Then, add the sliced mushrooms and cook for an additional 5-7 minutes until tender.
Garlic Time: Stir in minced garlic and continue cooking for another minute until fragrant.
Combine Broth: Pour in the chicken broth and bring to a simmer. Add the browned chicken back to the pot, along with any seasoning you desire.
Thicken: Let the soup simmer for about 15 minutes, allowing the flavors to meld. Stir in the heavy cream and heat through.
Adjust Seasoning: Taste and season further with salt and pepper if necessary.
Serve: Ladle the soup into bowls and enjoy your creamy creation warm, perhaps with some crusty bread on the side!
