Creamy Chicken Soup with Bacon and Mushrooms

Cooking the Bacon In a large pot, melt the butter over medium heat. Add the diced bacon and cook until crispy.

Removing the Bacon Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.

Sautéing the Onion Add the chopped onion to the pot and sauté until translucent, about 5 minutes.

Cooking the Mushrooms Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms have softened and released their liquid.

Cooking the Chicken Add the diced chicken breast to the pot and cook until browned.

Adding the Flour Sprinkle the flour over the ingredients in the pot and stir well to coat everything.

Simmering the Soup Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld together.

Adding the Cream and Cheese Stir in the heavy cream and shredded cheddar cheese. Cook until the cheese has melted and the soup is creamy.

Seasoning the Soup Season the soup with thyme leaves, salt, and pepper to taste.

Serving the Soup Serve the creamy chicken soup hot, garnished with the crispy bacon.