Brown the chicken. Season the chicken generously with a few pinches of salt and pepper. Heat 2 tablespoons of the olive oil in a large stockpot over medium-high heat. Add the chicken and cook, stirring once every 1-2 minutes, until lightly browned and golden. Use a slotted spoon to transfer the chicken to a clean plate and set aside.

Sauté the veggies. Add the remaining olive oil to the stockpot. Add the onion, carrots, celery, and toss to coat. Sauté for 5 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and sauté for 1 minute, tossing frequently until everything is evenly coated.

Simmer. Add the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Add the cooked chicken, chicken stock, potatoes, bay leaf and thyme and stir to combine. Continue cooking until the broth reaches a low simmer. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Cover and simmer for 20 minutes or until the potatoes are tender.

Season. Remove and discard the bay leaf. Stir in the heavy cream and 2 tablespoons lemon juice until evenly combined. Taste and season with additional salt, pepper and/or lemon juice as needed. (Depending on the sodium content in your chicken broth, you may need a significant amount of extra salt.)

Serve. Serve warm and enjoy!