Slow-Cooker Chicken and Mushroom Soup
with bell peppers / spinach and pear salad
- Pears - 1, sliced
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Oil, olive - 3 Tbsp
- Spinach, baby - 5 oz
- Onions, medium - 1/2, chopped
- Carrots - 1/2 lb, chopped
- Celery - 1 rib, chopped
- Bell peppers, any color - 1/2, chopped
- Garlic - 2 cloves, chopped
- Butter - 1 Tbsp
- Mushrooms, brown button - 12 oz, chopped
- Chicken, boneless, skinless thighs - 1 1/2 lbs (sub boneless, skinless breasts)
- Italian seasoning - 1 tsp
- Salt - 1/2 tsp
- Stock, chicken - 3 1/2 cups
- Onions / Carrots / Celery / Bell peppers / Garlic - Prep as directed. Combine onions, carrots and celery in one container. Store bell peppers and garlic in another container. (Can be done up to 5 days ahead)
- Saute mirepoix - Melt butter in a skillet over medium-high heat. Add onions, carrots and celery (mirepoix) with a pinch of salt. Saute until vegetables soften, 4 to 5 minutes. (Can be done up to 5 days ahead)
- Mushrooms - Quarter mushrooms. (Can be done up to 2 days ahead)
- Slow-cook soup - Combine onions, carrots, celery, bell peppers, garlic, chicken, Italian seasoning, salt, stock and mushrooms in the bowl of a slow-cooker. Cook on low 7 to 8 hours (3 to 4 hours on high).
- Pears - Slice pears.
- About 20 minutes before serving, transfer chicken to a cutting board and roughly chop. Return chicken to the slow-cooker.
- Whisk together vinegar, mustard, honey and olive oil (for the salad). Toss with pears and spinach.
- Season soup with additional salt, if needed. Ladle into bowls and serve with salad on the side. Enjoy!
We did this in our Instant Pot, and 30 minutes later had an amazing, rich soup. Just make sure you don't put the milk in until AFTER the pressure cooking is done. Loved it!1 Helpful
We made this in the Instant Pot and everyone loved it, even our kiddos. No celery, so we used celery salt in place of the regular salt. Also added the peppers at the end with a drained can of corn and evaporated milk/flour mix. I used saute to boil it for about 10 minutes to warm everything and let the flavors meld. Will make a double batch next time for leftovers.0 Helpful
Very good and very easy0 Helpful
This was one of the more bland recipes I've cooked from Cook Smarts. It could definitely use some more herbs or something to punch it up.0 Helpful
Super easy to make and tastes great. Benefited a lot from seasoning with lemon juice.0 Helpful
We used chicken breast instead of thighs because we defrosted the wrong thing and didn't bother with the flour because it was such a great consistency at the end. CookSmarts does it again! Never disappointed when I following these recipes.0 Helpful
I don't know what I did wrong but mine didn't end up having as much liquid as I would have wanted. I think I must have added too much other stuff and it soaked up a lot of the stock. I'll try and revisit it another time and follow the directions closer or add more stock!0 Helpful