This easy chicken and mushroom soup is the ultimate comfort meal! Packed with tender chicken, fresh vegetables, and a creamy broth, it's destined to become a family favourite.
You'll also love my creamy sweetcorn chowder, roasted tomato soup, slow cooker ham and lentil soup, and this slow cooker vegetable soup.
Jump to:
⭐️ Why this recipe works
- Uses a Slow Cooker: This recipe is incredibly convenient because you can set it and forget it while it cooks to perfection.
- Make-Ahead Friendly: This soup is great for meal prepping. You can make it ahead of time and reheat it when needed, making it perfect for busy weeknights.
- Rich and Creamy: The addition of single cream (heavy cream) and sautéed mushrooms creates a rich, creamy texture that elevates the flavour profile.
- Healthy and Nutritious: Packed with lean chicken, fresh vegetables, and baby spinach, this soup is not only delicious but also nutritious.
🧾 Ingredients overview
- Chicken breast: Adds lean protein and a hearty texture to the soup.
- Carrots: Provide sweetness and colour, enhancing the soup's visual appeal and nutritional value.
- Onion: Adds depth of flavor and a hint of sweetness.
- Celery: Contributes a subtle bitterness and crunch.
- Thyme: Infuses the soup with a warm, earthy aroma.
- Basmati rice: Adds bulk and makes the soup more filling.
- Garlic: Adds a robust, aromatic flavour.
- Chicken stock: Serves as the flavourful base of the soup.
- Baby spinach: Adds a boost of vitamins and a fresh, green colour.
- Single cream: Provides creaminess and richness.
- Chestnut mushrooms: Add an earthy flavour and meaty texture.
- Olive oil: Used for browning the chicken and mushrooms.
- Butter: Adds richness and helps brown the mushrooms.
- Rosemary: Adds a fragrant, woodsy-like flavour that compliments the mild flavour of chicken.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Slow Cooker Chicken And Mushroom Soup recipe step-by-step
- Prepare the Chicken: Chop the chicken into chunks. If using a "cook and sear" slow cooker, place it on the hob (stove-top) with olive oil and brown the chicken. Alternatively, sear the chicken in a non-stick skillet until golden brown. This step enhances the flavour.
- Combine Ingredients: Add the browned chicken, carrots, celery, onion, garlic, rice, and thyme to the slow cooker.
- Add Stock and Cook: Make the chicken stock with the stock cube and 1.25 litres of boiling water. Pour the stock into the slow cooker and cook on high for about 3 hours or on low for 5 hours until the rice is tender and the chicken is cooked through.
- Finish with Cream and Spinach: Once the rice is tender, turn off the slow cooker. Stir in the single cream and baby spinach, and replace the lid to wilt the spinach. This should only take about 10 minutes.
- Prepare Mushrooms: Quarter the mushrooms. Heat a nonstick pan on high heat with olive oil. Sear the mushrooms until golden, then add butter and chopped rosemary. Sauté until the butter browns, then add the mushrooms and browned butter to the slow cooker. Stir well and serve with chunks of crusty bread.
📖 Variations
- Chicken: Use chicken thighs for a juicier texture or turkey breast as an alternative.
- Vegetables: Swap out carrots and celery for parsnips and leeks for a different flavour profile.
- Grains: Replace basmati rice with quinoa or barley for added texture.
- Mushrooms: Use a mix of wild mushrooms for a more complex flavour.
- Herbs: Substitute thyme and rosemary with sage and oregano for a different herbal note.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Flavour Boost: Add a splash of white wine or sherry while cooking the mushrooms to deepen the flavour.
- Blending: Partially blend the soup for a creamier texture while keeping some chunks for a hearty bite.
- Lemon Zest: Add a touch of lemon zest before serving to brighten the flavours.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the soup on the stovetop over medium heat until hot, stirring occasionally. If the soup has thickened, add a splash of water or stock to reach the desired consistency. *The rice will soak up much of the broth, so you will more than likely need/want to add more liquid.
❓Recipe FAQ's
Yes, you can use leftover cooked chicken. Add it to the soup during the last 10-15 minutes of cooking to warm through.
Wipe mushrooms with a damp cloth or paper towel. Avoid soaking them in water as they can become waterlogged.
To prevent curdling, ensure the cream is at room temperature and add it at the end of cooking, stirring continuously. You can also temper the cream by adding a small amount of hot soup to it before mixing it into the pot.
If the soup is too thin, mix a teaspoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it into the soup and cook until it thickens.
Try these other comforting soup recipes:
If you tried this Slow Cooker Chicken And Mushroom Soup please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
Slow Cooker Chicken And Mushroom Soup Recipe
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 (5 cups) litres 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
Instructions
- Prepare Ingredients and Chicken: Heat a non-stick skillet over medium-high heat, add 2 tablespoons of olive oil, and sear the chopped chicken until golden brown. Place the browned chicken, carrots, celery, onion, garlic, rice, and thyme into the slow cooker. Dissolve the stock cube in 1.25 litres of boiling water and pour the stock into the slow cooker.
- Cook Soup: Set the slow cooker on high for 3 hours or on 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 hot with chunks of crusty bread.
Notes
- Browning the Chicken: This step adds extra flavor to the soup but can be skipped if short on time.
- Consistency: If the soup becomes too thick, add a bit more stock or water to reach your desired consistency.
- Vegetarian Option: Substitute the chicken with more mushrooms and use vegetable stock.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Leave a Reply