Description
This easy slow cooker chicken and mushroom soup is a comforting and hearty meal perfect for any day. Tender chunks of chicken breast are slow-cooked with fresh vegetables, basmati rice, and fragrant herbs, then enriched with creamy single cream and sautéed chestnut mushrooms for a deliciously rich finish. It’s simple to prepare, requiring minimal hands-on time, making it an ideal recipe for busy households seeking a wholesome, homemade soup.
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 tsp fresh rosemary, chopped
Mushrooms
- 250g chestnut mushrooms, quartered
- 1 tbsp olive oil (for mushrooms)
- 1 tbsp butter
- 1 tsp fresh rosemary, chopped (for mushrooms)
Soup Base and Other Ingredients
- 100g basmati rice, rinsed
- 2 handfuls baby spinach
- 1 liter chicken stock (made from a cube + boiling water)
- 150ml single cream (or heavy cream)
- 1 tbsp olive oil (for searing chicken)
Instructions
- Sear Chicken: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the chicken chunks and sear them until golden brown on all sides. Remove from heat 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 chicken stock into the slow cooker.
- Slow Cook: Cover and cook on high for 3 hours or on low for 5 hours, until the chicken is cooked through and the rice is tender.
- Add Cream and Spinach: Stir in the single cream and baby spinach into the soup. Cover the slow cooker and let it sit for 10 minutes until the spinach wilts.
- Sauté Mushrooms: While the soup is resting, heat 1 tablespoon olive oil in a pan over high heat. Add the quartered mushrooms, then add butter and chopped rosemary. Cook, stirring occasionally, until the mushrooms are browned and caramelized.
- Combine and Serve: Stir the sautéed mushrooms and melted butter into the slow cooker soup. Serve hot, optionally with crusty bread on the side.
Notes
- You can substitute basmati rice with brown rice, but it will require longer cooking times.
- For a dairy-free version, replace single cream with coconut cream or omit it.
- Using fresh herbs enhances flavor, but dried thyme and rosemary can be substituted (use about half the quantity).
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Add a squeeze of lemon juice before serving for a bright flavor contrast.
