This is my favorite recipe of chicken mushroom soup 2 tablespoons butter 1 tablespoon olive oil 1 pound boneless chicken breasts, diced 1/2 cup diced carrot 1 large rib celery, diced 12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired 1 clove garlic, minced 4 green onions, sliced 2 tablespoons flour 4 cups chicken broth 1/2 teaspoon dried leaf thyme 1/2 teaspoon salt, or to taste Fresh ground black pepper 3/4 cup heavy cream In a large saucepan, heat butter and olive oil over medium-low heat. Add the onion and garlic and stir until tender but not browned. Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.