Heat olive oil or butter in a large pot over medium heat and cook the chopped onion until soft and translucent
Add garlic and sliced mushrooms, sautéing until mushrooms release moisture and lightly brown
Add chicken pieces to the pot and cook until lightly sealed on the outside
Sprinkle flour over the mixture, stir well, and cook briefly to remove raw flour taste
Pour in chicken broth, season with salt, black pepper, thyme, and paprika, then simmer until chicken is fully cooked
Lower the heat and stir in heavy cream, cooking gently until the soup becomes creamy and smooth
Finish with grated Parmesan cheese, taste for seasoning, and garnish with fresh herbs before serving