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Slow Cooker (or not) Chicken and Mushroom Soup
with spinach and pear salad

Active: 30 Total: 360

This cozy and comforting soup was last featured in 2021.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Spinach and Pear Salad:
  • Mustard, Dijon - 1 tsp
  • Vinegar, apple cider - 1 Tbsp
  • Oil, olive - 2 1/2 Tbsp
  • Pears - 1 , chopped
  • Baby spinach - 5 oz (sub any salad greens)
  • Sunflower seeds - 1/4 cup (sub pepitas or chopped pecans)
Chicken and Mushroom Soup:
  • Onions, medium - 1 , chopped
  • Carrots - 8 oz , diced
  • Bell peppers, green - 1 , diced
  • Celery - 2 ribs , diced
  • Garlic - 4 cloves , chopped
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Chicken, boneless, skinless thighs - 1 lb
  • Thyme, dried - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Stock, any type - 5 cups
  • Green onions - 1 Tbsp , chopped

Nutrition Facts

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Choose Cooking Method

Prep

  1. Onions / Carrots / Bell peppers / Celery / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together mustard and apple cider vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)

  4. Slow cook soup - Combine onions, carrots, bell peppers, celery, garlic, chicken, dried thyme, salt, black pepper, stock, and mushrooms in the bowl of a slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours.

  5. Pears / Green onions - Prep as directed.

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Make

  1. When soup is done cooking, remove chicken from soup and roughly chop or shred. Stir it back into soup. Taste and season with some salt and pepper.

  2. Leave soup in slow cooker on the warm setting until ready to serve.

  3. Toss spinach, pears, and sunflower seeds in vinaigrette until dressed to your liking.

  4. Serve soup with green onions on top. Enjoy salad on the side.

Prep

  1. Onions / Carrots / Bell peppers / Celery / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together mustard and apple cider vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)

  4. Pears / Green onions - Prep as directed.

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Make

  1. Heat a Dutch oven with some oil (not in ingredients list) over medium-high heat. Add chicken and sear on both sides, seasoning with some salt and pepper as it cooks. This should take about 2 to 3 minutes per side. Set chicken aside, leaving pan over heat.

  2. To heated pan, add onions, carrots, bell peppers, celery, and garlic. Saute until vegetables are starting to soften, 3 to 4 minutes. Stir in dried thyme, salt, and black pepper for 1 minute.

  3. Add chicken back into pan with stock and mushrooms. Bring to a boil and then reduce heat to very low. Cover with a lid. Simmer, covered, until chicken is cooked through, 10 to 12 minutes. (Be sure to keep the soup at a low simmer - if it starts to boil, the chicken will turn tough.)

  4. When soup is done cooking, remove chicken from soup and roughly chop or shred. Stir it back into soup. Taste and season with some salt and pepper.

  5. Toss spinach, pears, and sunflower seeds in vinaigrette until dressed to your liking.

  6. Serve soup with green onions on top. Enjoy salad on the side.

Prep

  1. Onions / Carrots / Bell peppers / Celery / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together mustard and apple cider vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)

  3. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)

  4. Pears / Green onions - Prep as directed.

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Learn More

Make

  1. In the bowl of an Instant Pot combine onions, carrots, bell peppers, celery, garlic, chicken, dried thyme, salt, black pepper, stock (reduce liquid by 10-20% to account for lack of evaporation in the Instant Pot), and mushrooms.

  2. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 10 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.

  3. When soup is done cooking, remove chicken from soup and roughly chop or shred. Stir it back into soup. Taste and season with some salt and pepper.

  4. Toss spinach, pears, and sunflower seeds in vinaigrette until dressed to your liking.

  5. Serve soup with green onions on top. Enjoy salad on the side.

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
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Just a moment...

Increase your nutrition smarts


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