Cream Of Mushroom Soup Recipes With Chicken Crock Pot
Description
Cream of mushroom soup recipes with chicken crock pot is a delicious and savory dish that is perfect for any occasion. It can be enjoyed as a main course or a side dish. This creamy, rich soup is made with chicken, mushrooms, and a variety of herbs and spices. It is cooked in a slow cooker for a few hours, resulting in a flavorful and tender meal. This is an easy recipe to make and will be a hit with your family and friends.
Prep Time
This recipe takes approximately 45 minutes of prep time. This includes washing and slicing the mushrooms, chopping the onion and garlic, and preparing the other ingredients. You will also need to brown the chicken, which can take up to 15 minutes.
Cook Time
Once the ingredients have been prepared, the soup will need to cook in the crock pot for 8-10 hours. This will allow the flavors to fully develop and the chicken to become tender. It is important to check the soup periodically and add additional liquid if needed.
Ingredients
To make this recipe you will need the following ingredients: 1 pound boneless, skinless chicken breasts, 2 cups sliced mushrooms, 1 onion, 2 cloves garlic, 2 tablespoons olive oil, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, 4 cups chicken broth, 1 cup heavy cream, 1/4 cup flour, and salt and pepper to taste.
Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken breasts and cook for about 6 minutes per side, or until it is no longer pink.
3. Remove the chicken from the skillet and set aside.
4. Add the mushrooms, onion, and garlic to the skillet and cook for about 5 minutes, or until the vegetables are tender.
5. Add the thyme, oregano, and paprika and stir to combine.
6. Place the chicken breasts in the bottom of the crock pot.
7. Add the vegetable mixture, chicken broth, and heavy cream.
8. Cook on low heat for 8-10 hours.
9. Before serving, stir in the flour and season with salt and pepper to taste.
10. Serve hot.
Equipment
This recipe requires a large skillet, a slow cooker, and a wooden spoon. You may also need a cutting board and a knife for chopping and slicing the vegetables.
Notes
This soup can be refrigerated for up to 3 days. To reheat, simply place the soup in a saucepan and heat until it is warmed through. The soup can also be frozen for up to 3 months. To thaw, place the soup in the refrigerator overnight and then reheat on the stovetop.
Nutrition: Per Serving
This recipe yields 8 servings. Each serving contains approximately 320 calories, 16 grams of fat, 24 grams of carbohydrates, and 18 grams of protein.
Recipe Tips
This soup can be served as is, or topped with a dollop of sour cream or Greek yogurt. For a richer flavor, try adding some shredded cheese. You can also add additional vegetables, such as carrots or celery, to the soup. Finally, if you prefer a thicker soup, try adding a few tablespoons of cornstarch before serving. Enjoy!
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