Slow Cooker Chicken and Mushroom Soup

This Easy Slow Cooker Chicken and Mushroom Soup is the ultimate comfort food. Imagine coming home to the delightful aroma of a warm bowl of soup waiting for you. Whether it’s a chilly day or just a busy week, this recipe is your go-to solution for a hearty meal. With tender chicken, earthy mushrooms, and a creamy finish, it’s sure to become a family favorite. Plus, the best part? You can throw everything into the slow cooker and let it do the magic while you go about your day. So, gather your ingredients, and let’s get started on creating a cozy bowl of goodness that will warm your heart and soul!

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Why This Recipe Works

Slow cooking is a wonderful way to enhance flavors. The long cooking time allows simple ingredients to meld together, making a rich and comforting soup. With this method, you can enjoy hands-off cooking, freeing up your time for family activities or relaxation. As the chicken and veggies simmer, the broth becomes packed with flavor. You’ll appreciate how easy it is to prepare and how rewarding it feels to enjoy a delicious, homemade meal after a long day.

Why You’ll Love This Easy Slow Cooker Chicken And Mushroom Soup

This soup is more than just tasty; it’s a meal in a bowl. Hearty and nutritious, it’s loaded with veggies and tender chicken. The creamy texture complements the earthy mushrooms, creating a delightful comfort food experience. Whether you’re curled up on the couch or serving it for dinner, this soup is a warm hug for your taste buds. Perfect for cold nights or anytime you crave something soothing, it also makes great leftovers for busy days ahead.

Ingredients

• ⅔ lb (300 g) boneless, skinless chicken breast, chopped
• 6 carrots, peeled and chopped
• 1 onion, diced
• 5 stalks celery, sliced
• 4 sprigs thyme
• 1 cup (180 g) basmati rice
• 3 cloves garlic, sliced
• 5 cups (1.25 L) chicken stock, made with stock cube
• 4 ¾ cups (150 g) baby spinach
• 1 ¼ cups (300 ml) single cream
• 2 punnets chestnut mushrooms, quartered
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 sprigs rosemary, chopped

Preparing Chicken and Vegetables

Sear the Chicken

First, heat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil. Next, sear the chopped chicken until it turns golden brown. This step adds a depth of flavor that enhances the entire dish.

Combine Ingredients in the Slow Cooker

Now, it’s time to bring everything together. In your slow cooker, add the browned chicken, along with the chopped carrots, sliced celery, diced onion, and sliced garlic. Toss in the basmati rice and the sprigs of thyme; this combo offers a beautiful base for your soup.

Add Chicken Stock

Dissolve the chicken stock cube in 5 cups of boiling water. Carefully pour the hot stock over the ingredients in the slow cooker. Stir gently to mix everything, ensuring the rice is submerged in the broth.

Cooking the Soup

Cook on Low or High

Set your slow cooker on high for 3 hours or on low for 5 hours. This allows the rice to absorb the broth and become tender while letting the flavors develop. As it cooks, the enticing aroma will fill your kitchen, teasing your senses.

Finishing Touches

Stir in Cream and Spinach

Once the cooking time is complete, turn off the slow cooker. Stir in the single cream and baby spinach. The heat will soon wilt the spinach, adding a vibrant green touch to your soup and making it even creamier.

Sauté Mushroom Mixture

In a separate non-stick pan, heat 2 tablespoons of olive oil over high heat. Sauté the quartered mushrooms until they achieve a golden brown color. Add the butter and chopped rosemary, sautéing until the butter has browned slightly, which takes about a minute. This step truly elevates your soup’s flavor profile.

Final Assembly

Combine and Serve

Now, stir the sautéed mushrooms and browned butter mixture into the soup. This brings an extra layer of depth and richness. Serve this warm soup hot, paired with crusty bread for dipping. There’s something so satisfying about scooping up the soup with chunks of bread!

Serving Suggestions

• Enjoy your soup with a side salad for a complete meal.
• A crusty baguette or some garlic bread pairs perfectly with the vibrant flavors of the soup.

Tips for Success

• If you want a richer flavor, feel free to substitute chicken thighs for the chicken breast.
• Adjust the seasoning according to your taste. A little extra salt or pepper can make all the difference.

Variations

• Add other vegetables like peas or corn for additional color and nutrition.
• You can also try substituting brown rice for basmati; it adds a nuttier flavor and heartier texture.

Storage Tips

• If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or microwave when you’re ready to enjoy another comforting bowl.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can absolutely use frozen chicken! Just be aware that you’ll need to extend the cooking time by about 1-2 hours.

2. Is this recipe gluten-free?
Yes! If you use a gluten-free stock cube and check that all the other ingredients meet gluten-free standards, you’re good to go.

3. Can I make this recipe dairy-free?
Definitely! Substitute the single cream with coconut milk or a dairy-free cream alternative.

4. How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2 months if you want to enjoy it later.

5. Can I add other spices to enhance the flavor?
Absolutely! Spices like paprika, cumin, or Italian seasoning can add a delicious twist to your soup.

This Easy Slow Cooker Chicken and Mushroom Soup is sure to be a hit in your home. With such straightforward preparation and incredible flavor, it’s not just a meal but an experience. So, enjoy the warmth of this scrumptious soup and create wonderful memories around the dinner table.

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