Rosemary Mushroom Chicken Soup

Two types of mushrooms add an earthy flavor to a hearty chicken soup prepared in the slow cooker.

Yield

8 servings (1 1/3 cups each)

Ingredients

2 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
6 ounces fresh portabella mushroom caps, cut in half lengthwise then sliced
crosswise (about 3 cups)
3 cups sliced fresh shiitake mushrooms (about 6 ounce)
3 large shallots, sliced (about 1 1/2 cups)
2 cloves garlic, finely chopped
1/4 cup all-purpose flour
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 (32 ounce) carton chicken broth (4 cups)
3 tablespoons Dijon mustard

Directions

Spray 4 to 5-quart slow cooker with cooking spray. In cooker, mix chicken, portabella and shiitake mushrooms, shallots and garlic. Add flour, rosemary, salt and pepper; toss until chicken and vegetables are coated. Stir in broth and mustard until well mixed.

Cover; cook on LOW heat setting 8 to 10 hours. Stir well before serving.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 8 hours

Additional Information

Portabella mushroom caps tend to be quite large, so that's why it is recommended to cut them in half and then again crosswise to create bite-size pieces.

To quicken preparation time, look for packaged sliced mushrooms in your grocer's produce section.

Nutritional Information

1 Serving (1 Serving): Calories 290 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 3 1/2 g, Trans Fat 0 g), Cholesterol 85 mg; Sodium 800 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g, Sugars 2 g), Protein 33 g; Exchanges: 1/2 Starch; 1 Vegetable; 4 Lean Meat; Carbohydrate Choices: 1

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