Creamy, comforting soup with full of savory flavors, good-for-you veggies, and fall feels.
In a large pot, heat olive oil over medium-high flame. Season chicken breast with sea salt and black pepper. Add to pot and cook until golden brown and cooked through. (This is a good time to chop your veggies.) Remove from pot.
Reduce heat to medium and add butter to pot to melt. Add thyme, garlic, onion, carrots, mushrooms, and a little more sea salt and black pepper; stirring and cooking until tender (about six minutes). Garlic should be fragrant and onions should start to turn translucent.
Add chicken back to pot then stir in chicken broth, frozen peas, and heavy cream. Increase heat to medium-high.
Cook until heated through and bubbly (about 15 minutes). Remove from flame and (carefully) serve hot.