In a large pot, melt butter on medium high heat until foamy.

Add chicken, sprinkle half celtic sea salt over chicken.

Cook chicken to golden brown on the outside, stirring often to prevent burning, about 6 minutes.

Add in carrots, celery, mushrooms.

Cook another 5 minutes, until soft and lightly browned.

Add in rest of butter and melt, tossing chicken and vegetables in the butter.

Add onion powder, herb seasonings, pepper, and rest of salt - stir to coat.

Slowly stir in bone broth, scraping up any browned bits from the pan as you stir it in.

Let reduce 10 minutes on medium.

Turn off heat.

Slowly stir in cream, whisking as you add it to the soup.

When cream is added and has been whisked vigorously for 1 minute, return to heat on medium and let boil softly for 4-5 minutes, until soup has thickened.

Serve and garnish with herbs, if desired.

To reheat, I prefer to cook on the stove, and add in extra cream (be sure to whisk and remove from heat when adding more cream to prevent it from breaking) - as you reheat. Microwave is fine, but minor breaking (the sauce will look slightly separated but still taste amazing) might occur.