Creamy Chicken Mushroom Soup

Ingredients:

• 1 pound (about 450g) boneless, skinless chicken breasts, diced
• 8 oz (about 225g) mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups (about 1 liter) chicken broth
• 1 cup (about 240ml) heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion and sliced mushrooms. Cook until the vegetables are softened and the mushrooms release their moisture.
3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes to remove the raw taste of the flour.
5. Gradually add the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook until it thickens slightly.
6. Add the cooked chicken back to the pot, along with dried thyme, salt, and pepper. Allow the soup to simmer for about 10-15 minutes to allow the flavors to meld.
7. Stir in the heavy cream and let the soup simmer for an additional 5-7 minutes until heated through.
8. Taste and adjust the seasoning if needed. If you prefer a thicker soup, you can mix a small amount of flour with water and stir it into the soup until it reaches your desired consistency.
9. Ladle the creamy chicken mushroom soup into bowls, garnish with chopped fresh parsley, and serve hot.

Enjoy your delicious and comforting Creamy Chicken Mushroom Soup!