This recipe elevates the humble chicken and mushroom soup to new heights with the slow-cooking magic of a crockpot. The result is a luxuriously creamy, intensely flavorful soup that's perfect for a cozy night in. Forget those watery, bland versions from a can – this homemade crockpot chicken and mushroom soup is a game-changer. It’s easy to make, requires minimal hands-on time, and is packed with wholesome ingredients.
What Makes this Crockpot Chicken and Mushroom Soup Recipe Special?
This isn't your average chicken and mushroom soup. We're using bone-in, skin-on chicken thighs for maximum flavor, and then shredding the meat for a richer texture. The mushrooms are sautéed before adding to the crockpot, developing their earthy aroma and enhancing their depth of flavor. Finally, a touch of cream at the end creates a truly decadent and satisfying soup. This recipe is perfect for meal prepping – make a big batch on the weekend and enjoy delicious leftovers throughout the week.
Ingredients You'll Need:
- 1.5 lbs bone-in, skin-on chicken thighs
- 1 lb cremini mushrooms, sliced (or a mix of your favorite mushrooms)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Vegetables: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the mushrooms and cook until they release their moisture and start to brown, about another 5 minutes. Stir in the minced garlic for the last minute of cooking.
- Layer in the Crockpot: Place the chicken thighs in the bottom of your slow cooker. Pour in the chicken broth and add the sautéed vegetables. Sprinkle with thyme, rosemary, and black pepper.
- Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Shred and Simmer: Remove the chicken from the crockpot and let it cool slightly. Shred the chicken meat, discarding the skin and bones. Return the shredded chicken to the crockpot.
- Creamy Finish: Stir in the heavy cream (if using). Simmer for another 15 minutes to allow the flavors to meld. Season with salt to taste.
- Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley.
Frequently Asked Questions (FAQ):
Can I use boneless, skinless chicken breasts?
Yes, you can use boneless, skinless chicken breasts. However, keep in mind that they will cook faster and might become dry if overcooked. Reduce the cooking time accordingly and add them during the last hour of cooking to prevent dryness. You might also want to add a little extra chicken broth to compensate for the lack of moisture from the skin and bone.
What other types of mushrooms can I use?
Feel free to experiment with different types of mushrooms! Shiitake, oyster, portobello, and button mushrooms all work well in this recipe. A combination of different mushrooms adds even more depth of flavor and texture.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.
How can I thicken this soup?
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking. Alternatively, you can use a roux (a mixture of butter and flour) to thicken the soup.
This creamy crockpot chicken breast and mushroom soup is a comforting and flavorful meal that's perfect for any occasion. Enjoy!
