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Slow-Cooker Chicken and Mushroom Soup
with bell peppers / spinach and pear salad

Active: 25 min Total: 7 hr 25 min
Savory and satisfying, this slow-cooker chicken soup gets extra umami flavor thanks to the addition of mushrooms. Serve the soup with a fresh green salad with sweet pears.
Tags

Ingredients

Metric
Servings:
4
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
Slow-Cooker Chicken and Mushroom Soup:
  • 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

Nutrition Facts

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Prep

  1. 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)
  2. 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)
  3. Mushrooms - Quarter mushrooms. (Can be done up to 2 days ahead)
  4. 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).
  5. Pears - Slice pears.

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Make

  1. About 20 minutes before serving, transfer chicken to a cutting board and roughly chop. Return chicken to the slow-cooker.
  2. Whisk together vinegar, mustard, honey and olive oil (for the salad). Toss with pears and spinach.
  3. Season soup with additional salt, if needed. Ladle into bowls and serve with salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (178)
Gluten-free (6)
Paleo (19)
Vegetarian (21)

Most Helpful

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!

By: Chris
Posted: Jan 14, 2017
Diet: Original
1 Helpful

85 reviews

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.

By: Mackenzie
Posted: Apr 02, 2020
Diet: Original
0 Helpful

Very good and very easy

By: Kimberly
Posted: Feb 06, 2020
Diet: Paleo
0 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.

By: Katherine
Posted: Jan 23, 2020
Diet: Original
0 Helpful

Super easy to make and tastes great. Benefited a lot from seasoning with lemon juice.

By: Yana
Posted: Jan 17, 2020
Diet: Original
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.

By: Leanne
Posted: Dec 04, 2019
Diet: Original
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!

By: Laura
Posted: Feb 16, 2019
Diet: Original
0 Helpful