Creamy Chicken and Mushroom Soup

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and no longer pink, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add the onions and garlic. Cook until the onions become translucent, about 3 minutes.
3. Add the sliced mushrooms and cook until they are tender, approximately 5 minutes.
4. Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
5. Stir in the heavy cream and thyme. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

Chef’s Tips

• For a richer flavor, use a mix of different mushroom varieties.
• Feel free to add a dash of white wine for a more robust taste.
• If you prefer a thicker soup, mix a tablespoon of flour or cornstarch with a little water and add it to the simmering soup.

Nutrition (per serving)

Approximate: 450 calories, 30g protein, 15g carbs, 30g fat

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