Chicken and Mushroom Soup (Slow Cooker)
Author: 
Recipe type: Soup
 
Ingredients
  • 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
Instructions
  1. Melt the butter in a skillet and sauté the onion until tender.
  2. Add the minced garlic and cook one more minute.
  3. Clean the mushrooms, remove the stems, and slice them.
  4. Add all ingredients except the salt and pepper to your slow cooker and stir to combine.
  5. Cook on low 6 – 8 hours or high 3 – 4 hours.
  6. Add salt and pepper to taste and serve.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/chicken-and-mushroom-soup-slow-cooker/