Creamy Chicken Mushroom Soup

Ingredients:
1 tbsp oil
8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
2 tbsps butter
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 big bell pepper, diced
1/2 teaspoon dried thyme
3 cups water
1 small can button mushroom sliced
1 can cream of mushroom soup
salt and pepper
milk, optional

Procedure:
Heat oil in a large stockpot over medium heat. Season chicken breast with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Melt butter in the stockpot over medium heat. Add garlic, mushrooms, onion, bell pepper, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Add water. Bring to a boil. Add mushroom soup and milk. Boil for 5 mins. Serve immediately.