Description
A comforting and creamy slow cooker soup made with tender chicken, sautéed mushrooms, nutritious vegetables, and a rich broth. Perfect for cozy dinners and meal prep.
Ingredients
500g chicken breast, chopped into chunks
250g chestnut mushrooms, quartered
2 carrots, diced
2 celery stalks, chopped
1 onion, chopped
2 garlic cloves, minced
1 tsp fresh thyme
1 tsp fresh rosemary, chopped
100g basmati rice, rinsed
2 handfuls baby spinach
1 liter chicken stock (made from a cube + boiling water)
150ml single cream (or heavy cream)
1 tbsp olive oil (for searing chicken)
1 tbsp olive oil (for mushrooms)
1 tbsp butter
Instructions
- Sear the chicken in olive oil until golden and set aside.
- In the slow cooker, combine seared chicken, carrots, celery, onion, garlic, rice, thyme, and chicken stock.
- Cook on high for 3 hours or low for 5 hours until chicken and rice are tender.
- Stir in the single cream and baby spinach. Cover and let sit for 10 minutes until spinach wilts.
- Meanwhile, sauté mushrooms in olive oil over high heat. Add butter and chopped rosemary; cook until browned.
- Stir sautéed mushrooms and butter into the soup. Serve hot with crusty bread.
Notes
- Swap chicken for turkey or thighs for different textures.
- Use wild mushrooms for deeper flavor.
- Barley or quinoa can replace basmati rice.
- Rinse rice to avoid mushiness and follow cook time strictly.
- Freeze soup for up to 3 months; reheat with added broth if needed.
- Prep Time: 20 minutes
- Cook Time: 3 hours (high) or 5 hours (low)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
