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
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
-
Step1Spray 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.
-
Step2Cover; 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
1Tips from the
Pillsbury Kitchens
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