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Rosemary-Mushroom Chicken Soup

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By Pillsbury Kitchens
Updated Sep 15, 2009
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Two types of mushrooms add an earthy flavor to a hearty chicken soup prepared in the slow cooker.

Rosemary-Mushroom Chicken Soup

  • Prep Time 20 min
  • Total 8 hr 20 min
  • Ingredients 11
  • Servings 8
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Ingredients

  • 2 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 6 oz fresh portabella mushroom caps, cut in half lengthwise then sliced crosswise (about 3 cups)
  • 3 cups sliced fresh shiitake mushrooms (about 6 oz)
  • 3 large shallots, sliced (about 1 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 3 tablespoons Dijon mustard
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix chicken, portabella and shiitake mushrooms, shallots and garlic. Add flour, rosemary, salt and pepper; toss until chicken and vegetables are coated. Stir in broth and mustard until well mixed.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

Nutrition

290 Calories
12g Total Fat
33g Protein
13g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
800mg
33%
Potassium
550mg
16%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
6%
Sugars
2g
Protein
33g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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