Warm up with this comforting and hearty soup, made easy with your slow cooker! Packed with tender chicken, fresh vegetables, and a rich creamy broth, it’s the perfect dish to serve any time of year, especially when you need something comforting and nutritious.

Why You’ll Love This Recipe

This Easy Slow Cooker Chicken and Mushroom Soup is all about convenience without sacrificing flavor. You can set it and forget it, letting your slow cooker work its magic while you go about your day. The soup is rich and creamy, thanks to the combination of sautéed mushrooms and single cream, and it’s packed with healthy ingredients like lean chicken, fresh vegetables, and baby spinach. Perfect for meal prepping, this dish is sure to become a family favorite that’s both delicious and nutritious!

Ingredients

• 300 g chicken breast, boneless and skinless, chopped

• 6 carrots, peeled and chopped

• 1 onion, diced

• 5 stalks celery, sliced

• 4 sprigs thyme

• 180 g basmati rice

• 3 cloves garlic, sliced

• 1.25 liters chicken stock (made with stock cube)

• 150 g baby spinach

• 300 ml 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 the Chicken: Chop the chicken into chunks. Heat olive oil in a non-stick skillet over medium-high heat. Sear the chicken until golden brown. Alternatively, use a “cook and sear” slow cooker to brown the chicken on the stove. Once browned, add the chicken to the slow cooker.

2. Combine Ingredients: Add the carrots, celery, onion, garlic, rice, and thyme into the slow cooker. Dissolve the stock cube in boiling water and pour the chicken stock over the ingredients in the slow cooker.

3. Cook the Soup: Set the slow cooker to high and cook for 3 hours, or on low for 5 hours, until the rice is tender and the chicken is fully cooked.

4. Add Cream and Spinach: Once the rice is cooked and the chicken is tender, turn off the slow cooker. Stir in the single cream and baby spinach. Replace the lid and allow the spinach to wilt for about 10 minutes.

5. Prepare and Add Mushrooms: In a separate pan, heat olive oil over high heat and sear the quartered mushrooms until golden brown. Add butter and rosemary and sauté until the butter browns. Stir the mushrooms and browned butter into the slow cooker and serve with crusty bread.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

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

Variations

• Chicken: Swap chicken breast for chicken thighs for a juicier texture, or use turkey breast for a different flavor.

• Vegetables: Swap carrots and celery with parsnips and leeks for a different taste.

• Grains: Replace basmati rice with quinoa or barley for added texture and nutrition.

• Mushrooms: Use a mix of wild mushrooms for a more complex and earthy flavor.

• Herbs: Experiment with different herbs like sage and oregano to give a new twist to the soup’s flavor.

Storage/Reheating

• Fridge: Store any leftover soup in an airtight container in the fridge for up to 3 days.

• Freezer: Freeze the soup in a freezer-safe container for up to 3 months.

• Reheat: When reheating, warm the soup on the stovetop over medium heat, stirring occasionally. If the soup is too thick after storing, add a bit of water or stock to adjust the consistency.

FAQs

1. Can I use chicken thighs instead of chicken breast in this recipe?

Yes, chicken thighs will give the soup a juicier texture and a bit more flavor, making the soup even richer.

2. Can I make this recipe vegetarian?

Yes, you can substitute the chicken with more mushrooms and use vegetable stock instead of chicken stock for a delicious vegetarian version.

3. Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Just make sure to store it in an airtight container or freezer-safe bag.

4. How can I make the soup thicker?

If you want a thicker consistency, you can partially blend the soup or add a bit of flour or cornstarch dissolved in water during the last 30 minutes of cooking.

5. Can I add cream at the beginning of cooking?

For best results, it’s recommended to add the cream towards the end of the cooking process to keep it from curdling or separating.

6. How do I reheat the soup?

Reheat the soup over medium heat on the stovetop. If it’s too thick after being stored, simply add more stock or water to thin it out.

7. Can I use frozen vegetables instead of fresh?

Frozen vegetables can be substituted in place of fresh, but they may alter the texture slightly. Thaw them before adding them to the slow cooker.

8. Can I skip browning the chicken?

Browning the chicken adds extra flavor, but it’s not essential. If you’re short on time, you can skip this step and still have a delicious soup.

9. Can I use different types of mushrooms?

Yes, you can use any mushrooms you prefer, such as white mushrooms, shiitake, or cremini, for varied flavors and textures.

10. How do I make the soup more flavorful?

To boost the flavor, try adding a splash of white wine when sautéing the mushrooms or add a squeeze of lemon juice at the end for brightness.

Conclusion

This Easy Slow Cooker Chicken and Mushroom Soup is a perfect combination of comfort and convenience. It’s rich, creamy, and packed with nutritious ingredients, making it ideal for a weeknight dinner or meal prepping. Whether you stick with the classic recipe or try one of the variations, you’re sure to enjoy this wholesome and satisfying dish.