I can get in a rut with soups and make our favorites over and over. It’s nice to have something different occasionally. When my husband travels, it’s my chance to try recipes with foods that he doesn’t like, such as mushrooms.
The kids range from really liking mushrooms to not disliking them. So I went ahead and tried this chicken and mushroom soup for dinner one night when my husband was away. We all liked it. I like that it is low-carb, and those who wanted more carbs added some bread to their meal. I especially enjoyed the leftovers for lunch. Soup makes good dinner food, but it makes great lunch food.
This is a great way to use leftover cooked chicken, and it’s pretty quick and easy to put together in the crock pot. It’s perfect for evenings when you come home from work or kids activities and want dinner to be ready for you.
- 4 cups chicken broth
- 1 cup water
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 Tablespoon butter or clarified butter
- 8 ounces baby portabella mushrooms
- 4 cups cubed cooked chicken
- 1 Tablespoon Dijon mustard
- 2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
- salt and pepper to taste
- Melt the butter in a skillet and sauté the onion until tender.
- Add the minced garlic and cook one more minute.
- Clean the mushrooms, remove the stems, and slice them.
- Add all ingredients except the salt and pepper to your slow cooker and stir to combine.
- Cook on low 6 – 8 hours or high 3 – 4 hours.
- Add salt and pepper to taste and serve.