Description
This Easy Slow Cooker Chicken and Mushroom Soup is a comforting and hearty dish perfect for a cozy meal. Tender chicken breast, earthy chestnut mushrooms, and fresh vegetables simmer with fragrant herbs and creamy single cream, delivering rich flavors with minimal effort. The inclusion of basmati rice adds a subtle texture that makes this soup filling and satisfying. Ideal for a nourishing family dinner, this recipe requires simple prep and the slow cooker does the rest.
Ingredients
Scale
Chicken and Vegetables
- 500g chicken breast, chopped into chunks
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp fresh thyme
- 1 liter chicken stock (made from a cube + boiling water)
- 100g basmati rice, rinsed
- 2 handfuls baby spinach
Mushrooms and Herbs
- 250g chestnut mushrooms, quartered
- 1 tsp fresh rosemary, chopped
- 1 tbsp olive oil (for mushrooms)
- 1 tbsp butter
Additional Ingredients
- 150ml single cream (or heavy cream)
- 1 tbsp olive oil (for searing chicken)
Instructions
- Sear the Chicken: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the chopped chicken breast chunks and cook until golden brown on all sides. Once seared, remove the chicken and set aside.
- Combine Ingredients in Slow Cooker: Place the seared chicken, diced carrots, chopped celery, chopped onion, minced garlic, rinsed basmati rice, fresh thyme, and prepared chicken stock into the slow cooker. Stir gently to combine all ingredients.
- Slow Cook the Soup: Cover the slow cooker with the lid and cook on high for 3 hours or on low for 5 hours. This allows the chicken to become tender and the rice to cook thoroughly, infusing the soup with rich flavors.
- Add Cream and Spinach: Once the cooking time is complete, stir in the single cream and add the two handfuls of baby spinach. Cover the slow cooker again and let it sit for 10 minutes. This resting period allows the spinach to wilt and the cream to blend smoothly into the soup.
- Sauté Mushrooms: While the spinach wilts, heat 1 tablespoon of olive oil over high heat in a skillet. Add the quartered chestnut mushrooms and sauté until they start to brown. Add the butter and chopped rosemary, continuing to cook until the mushrooms are fully browned and fragrant.
- Combine and Serve: Stir the sautéed mushrooms along with the melted butter and rosemary into the soup. Serve the hot soup immediately, optionally accompanied by crusty bread for dipping and extra comfort.
Notes
- For a dairy-free version, substitute the single cream with coconut cream or a plant-based alternative.
- Use homemade chicken stock if available for a richer flavor.
- Make sure to rinse the basmati rice thoroughly to avoid a starchy texture in the soup.
- Adjust cooking times slightly based on your slow cooker model for best results.
- This soup freezes well – store leftovers in airtight containers for up to 3 months.
