Slow-Cooker Chicken and Mushroom Soup
with bell peppers / spinach and pear salad
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.
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Ingredients
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
Prep
- 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.
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Make
- 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!
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