In a large pot over medium heat, warm up the extra virgin olive oil. This is where the magic starts! Once hot, add the chopped chicken thighs. Sprinkle with smoked paprika, salt, and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. This initial step builds your flavor foundation.

Add the carrots, celery, and onions. Stir everything together. Sauté for about 5 minutes until the vegetables start to soften. The colors in the pot will be beautiful! Mixing everything together helps infuse those lovely flavors.

Now it's time for the garlic and mushrooms. Add the minced garlic and sliced baby bella mushrooms to the pot. Cook for another 5 minutes until the mushrooms are tender and have released their moisture. The aroma at this stage is heavenly, trust me!

Next, toss in the butter and let it melt. Once melted, sprinkle in the flour. Stir continuously for about 2 minutes to form a roux. This thickens your soup and gives it that creaminess you crave. Keep stirring to avoid any lumps forming.

Slowly pour in the chicken broth while continually stirring. This helps to blend the roux smoothly into the soup. Add the bay leaf, and bring the soup to a gentle simmer. Let it bubble away for about 15-20 minutes, allowing all those flavors to meld together.

Remove the bay leaf from the pot. Lower the heat and stir in the half-and-half cream, followed by the lemon juice. Adjust the seasoning with more salt and pepper if desired. Let the soup heat through but do not let it boil.

Before serving, stir in the freshly chopped parsley. Ladle the soup into bowls and top with extra parsley if you like. Enjoy it with crusty bread or a light salad for a complete meal.