Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb cremini mushrooms, sliced
  • 1 medium sweet onion, finely diced
  • 4 cloves garlic, minced
  • 1.25 lbs chicken breast, cut into 1-inch cubes
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 6 cups low-sodium chicken bone broth
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Heat the butter and olive oil over medium-high heat in a large Dutch oven. Add the sliced mushrooms in a single layer; cook without stirring for 3-4 minutes until a mahogany-colored crust develops, then stir and cook for another 3 minutes.
  2. Add the diced onion to the pot and sauté until translucent, then stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Push the vegetables to the side of the pot. Add the cubed chicken breast, seasoning with salt, pepper, thyme, and rosemary. Sear the chicken until golden brown on all sides.
  4. Pour in the low-sodium chicken bone broth, scraping the browned bits (fond) from the bottom of the pot. Bring to a simmer and cook until the chicken is cooked through and the broth has slightly reduced.
  5. If a thicker consistency is desired, whisk together cornstarch and water to create a slurry and stir it into the simmering soup.
  6. Lower the heat to prevent curdling. Gradually stir in the heavy cream and fresh lemon juice until the soup is perfectly emulsified and velvety.