Name: Slow Cooker Chicken and Mushroom Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
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

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

Cook Mode Prevent your screen from going dark

Instructions

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.
Cook 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.
Add Cream and Spinach: Once the rice is tender and the chicken is cooked through, turn off the slow cooker. Stir in the single cream and baby spinach, then replace the lid to allow the spinach to wilt.
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, sautéing until the butter browns (about 1 minute). Stir the sautéed mushrooms and browned butter into the soup.
Serve: Serve hot with chunks of crusty bread for a complete meal.

Notes

Customization: Feel free to add extra vegetables like parsnips or potatoes for more flavor and texture.
For a dairy-free version: Substitute the single cream with coconut cream and use dairy-free butter.

Author: Olivia
Prep Time: 15 minutes
Cook Time: 3 hours
Category: Soup, Main Course
Method: Slow Cooker
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 5g
Sodium: 650mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 65mg