Slow Cooker Chicken and Mushroom Soup

This Slow Cooker Chicken and Mushroom Soup is a warm, comforting dish perfect for any season. Made with tender chicken, sautéed mushrooms, basmati rice, and fresh spinach, this soup is packed with flavor and made easy in the slow cooker. Finished with a touch of cream and aromatic herbs, it’s a rich and satisfying meal that’s sure to become a family favorite.

Why You’ll Love This Recipe

This soup combines all the best ingredients: hearty chicken, vegetables, basmati rice, and earthy mushrooms, all simmered together in a rich, flavorful broth. The slow cooker does all the work, making it an effortless dish to prepare. The addition of cream and spinach gives it a creamy, comforting texture, while the sautéed mushrooms and herbs add depth and richness. Whether served for dinner on a chilly evening or as a meal-prep option, this soup is guaranteed to warm you up!

Ingredients

• 300 g (⅔ lb) chicken breast, boneless and skinless, chopped

• 6 carrots, peeled and chopped

• 1 onion, diced

• 5 stalks celery, sliced

• 4 sprigs thyme

• 180 g (1 cup) basmati rice

• 3 cloves garlic, sliced

• 1.25 liters (5 cups) chicken stock, made with a stock cube

• 150 g (4 ¾ cups) baby spinach

• 300 ml (1 ¼ cups) single cream

• 2 punnets chestnut mushrooms, quartered

• 2 tablespoons olive oil

• 3 tablespoons butter

• 2 sprigs rosemary, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Ingredients and Chicken:

• Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add the chopped chicken and sear until golden brown.

• Transfer the browned chicken to the slow cooker along with the carrots, celery, onion, garlic, rice, and thyme.

2. Cook the Soup:

• Dissolve the stock cube in 1.25 liters of boiling water and pour the stock into the slow cooker.

• Set the slow cooker to high for 3 hours or low for 5 hours. The rice will absorb the broth and become tender as the soup cooks.

3. Add Cream and Spinach:

• Once the rice is tender and the chicken is fully cooked, turn off the slow cooker.

• Stir in the single cream and baby spinach, then replace the lid to allow the spinach to wilt into the soup.

4. Prepare and Add Mushrooms:

• In a non-stick pan, heat 2 tablespoons of olive oil over high heat. Add the quartered mushrooms and sear until golden brown.

• Add the butter and chopped rosemary to the mushrooms and sauté for about 1 minute until the butter browns and becomes aromatic.

• Stir the sautéed mushrooms and browned butter into the soup, mixing well to combine.

5. Serve:

• Serve the soup hot, ideally with chunks of crusty bread on the side for dipping.

Servings and Timing

• Servings: 6 servings

• Prep Time: 15 minutes

• Cook Time: 3 hours (high) or 5 hours (low)

• Total Time: 3 hours 15 minutes

Variations

• Vegetarian Version: Omit the chicken and use vegetable broth, adding extra vegetables like zucchini, squash, or peas for more texture and flavor.

• Low-Carb Option: Skip the rice or substitute with cauliflower rice for a lower-carb version of the soup.

• Spicy Version: Add a chopped jalapeño or a pinch of red pepper flakes for a spicy kick.

• Dairy-Free Option: Use coconut cream or a dairy-free cooking cream to replace the heavy cream for a dairy-free version.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup will continue to thicken as it sits, so you may need to add more broth or water when reheating.

• Reheating: Reheat on the stovetop over medium heat or in the microwave until heated through. If the soup becomes too thick, add extra broth or water to reach your desired consistency.

FAQs

1. Can I use frozen chicken?

Yes, you can use frozen chicken in the slow cooker. Just ensure that it cooks to a safe internal temperature of 165°F (75°C). You may need to add an extra 30-60 minutes to the cooking time depending on your slow cooker.

2. Can I use a different type of rice?

Yes, you can use other types of rice such as white rice or brown rice, though the cooking time and liquid amounts may vary. Basmati rice is ideal for this recipe because it cooks quickly and doesn’t get mushy.

3. Can I make this soup in a pressure cooker or Instant Pot?

Yes, you can make this soup in a pressure cooker. Sauté the chicken and vegetables, then add the broth and rice. Cook on high pressure for 10-12 minutes, then quick release the pressure. Stir in the cream and spinach after cooking.

4. Can I make this soup without the mushrooms?

Yes, if you’re not a fan of mushrooms, you can omit them or replace them with another vegetable like diced bell peppers or spinach for additional texture.

5. How do I make this soup spicier?

Add more chili powder, red pepper flakes, or even a chopped fresh chili to the soup to increase the heat. You can adjust the spice level to your preference.

6. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator. It will keep for up to 4 days. The flavors will meld even more, making it even tastier the next day!

7. Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When reheating, you may need to add a bit of extra liquid since the rice will absorb some of the broth during freezing.

8. Can I add other herbs or spices to this soup?

Absolutely! You can add herbs like sage, oregano, or basil for more flavor, or spices like turmeric or paprika for a different twist. Adjust the seasonings according to your taste.

9. Can I use half-and-half instead of heavy cream?

Yes, half-and-half can be used instead of heavy cream, but it will make the soup slightly less rich. You can also use coconut milk for a dairy-free option.

10. Can I skip the cream for a lighter soup?

Yes, you can skip the cream and use extra chicken broth or a splash of lemon juice for added brightness without the creaminess.

Conclusion

This Slow Cooker Chicken and Mushroom Soup is the perfect dish for a comforting meal that’s both rich and nutritious. The combination of tender chicken, earthy mushrooms, hearty potatoes, and creamy spinach creates a soup that’s flavorful and satisfying. It’s easy to make and perfect for a cozy dinner. Whether you’re feeding the family or meal prepping for the week, this soup is sure to be a hit!

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