1️⃣ Cook the Chicken:

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add the chicken strips, season with salt and pepper, and cook until lightly browned (5-6 minutes).
3. Remove the chicken and set aside.

2️⃣ Sauté Vegetables:

1. In the same pot, heat the remaining 1 tbsp olive oil and butter.
2. Add the onions and sauté until soft (about 3 minutes).
3. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and brown slightly (5-6 minutes).

3️⃣ Create the Base:

1. Sprinkle the flour over the sautéed vegetables and stir well to coat.
2. Slowly pour in the chicken broth while stirring to avoid lumps.

4️⃣ Simmer and Season:

1. Add the thyme, smoked paprika, and a pinch of salt and pepper.
2. Return the chicken to the pot and let it simmer gently for 10 minutes.

5️⃣ Add the Cream:

1. Lower the heat and stir in the heavy cream.
2. Let the soup simmer for another 5 minutes, but do not let it boil.

6️⃣ Garnish and Serve:

1. Ladle the soup into bowls and top with fresh parsley.
2. Serve with crusty bread for a perfect meal.