Chop and season the chicken with salt and pepper.
Heat 1 tbsp of the oil in a soup pot over medium heat. Add chicken and cook until golden and almost cooked through, 2-3 minutes. Set aside on a plate.
Add in the remaining oil, the onions, garlic, carrots, celery to the pot and sauté, stirring often for about 5 minutes.
Stir in the mushrooms and cook for a couple of minutes more.
In a small bowl, whisk the flour with 1/3 cup of the broth, until the flour is fully dissolved.
Return the chicken back to the pot, together with the herb sprigs, coconut cream, broth, and broth slurry. Mix well to combine, then bring to a boil.
Reduce the heat and allow the soup to simmer for about 30 minutes, stirring occasionally to make sure it doesn't catch the bottom of the pot.
Once the soup is thickened and mushrooms are tender turn off the heat. Remove and discard the sprigs and adjust the seasonings.
Serve hot and enjoy!