There is nothing better than the comforting aroma of a hearty soup cooking in the house. Actually, there is one thing better. Walking into your own house and smelling that comforting soup waiting for you! Slow Cooker Chicken and Mushroom Soup is that soup that can be waiting for you, my friend! This soup is warm, hearty, comforting, earthy, and just divine. The mix of blended and chunky mushrooms with carrots, onions, celery, and shredded chicken gives you a perfect bite every time. Oregano takes it over the edge with flavor giving this soup an herby taste that pairs just beautifully with the mushrooms. This is Serious Soup Perfection!
Soup for me is like a warm hug. Soup is associated with comfort. When someone is sick, you give them soup to feel better. They say that Chicken Soup can feed the soul. And when Fall comes and there is a chill in the air, I really do need lots of hugs from my family, from warm sweaters, from blankets, and from warm comforting foods, like soup.
Now, Mushrooms are just my favorite. When I was younger, my Mom would always make me a special birthday dinner of Steak with Au Jus and a boat load of seared mushrooms, yummmmm. I love mushrooms in just about everything. I also make a killer Hearty Skillet Creamy Mushroom Soup (btw there is no heavy cream, you will not believe it!). So, this Slow Cooker Chicken and Mushroom Soup was a natural for me and is just delicious.
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PREP-AHEAD TO MAKE YOUR CHICKEN AND MUSHROOM SOUP COOKING KIT
You are busy, so these are the steps you can do a day or two in advance to prepare food ahead! (See the recipe below for more details)
The great thing about a slow cooker soup is that it can be entirely made a day or two ahead or you can prep the ingredients the night before and then toss is all in the next morning and have a finished soup when you get home at the end of the day! If you don’t have a Slow Cooker, click here to see the Crock-pot that I have and love!
If you want to prep the ingredients ahead, then you will want to dice the carrots, celery, and onion, as well as chop the parsley.
Now for the mushrooms…what I love about my soup recipe is that I prepare them two ways for more depth and texture. Half of the mushrooms are blended in a food processor and half are rough chopped for larger chunks and meatiness. I really love to process half of the mushrooms so that they can thicken the soup and really infuse it with over-the-top mushroom flavor!!!
You will need 16oz of mushrooms. These can be sliced or whole. If you get whole mushrooms, you will probably want to rough chop them before adding half to the food processor. Then just pulse until they are about rice-sized.
For the remaining half of the mushrooms, just rough chop them so you get nice chunks in every spoonful.
That’s it for prepping the ingredients!
COOK YOUR CHICKEN AND MUSHROOM SOUP
With everything prepped, now all you need to do is toss them all in the slow cooker, set it to 4 hours and let it work it’s magic!!! I use a 6-Quart Crock Pot and absolutely love it! They also make a Crock Pot programmable version that I have my eye on.
When the soup is done cooking, remove the chicken breasts and shred them in a bowl. I do this very simply using 2 forks. The chicken just pulls apart with little effort. Then add it back to the soup and stir to combine.
And voila! Chicken and Mushroom Soup!
That’s it! ENJOY!
Slow Cooker Chicken and Mushroom Soup
This Slow Cooker Chicken and Mushroom Soup is warm, hearty, comforting, earthy, and just divine. The mix of blended and chunky mushrooms with carrots, onions, celery, and shredded chicken gives you a perfect bite every time. Oregano takes it over the edge with flavor giving this soup an herby taste that pairs just beautifully with the mushrooms.
- 16 oz Mushrooms
- 1 lb Chicken Breasts, boneless, skinless
- 1 cup Carrots, diced
- 1 cup Onion, diced
- 1/2 cup Celery, diced
- 1/4 cup Italian Parsley, chopped
- 1 Tbsp Dried Oregano
- 1 Bay Leaf
- 1/2 tsp Salt plus a sprinkle for the raw chicken
- 1/2 tsp Ground Black Pepper plus a sprinkle for the raw chicken
- 5 cups Chicken Broth
Peel & Dice the Carrots. Dice the Celery. Dice the Onion. Chop the parsley.
Clean the mushrooms. Take half of the mushrooms and blend them in the food processor.
For the other half of the mushrooms, rough chop them into small pieces.
Season the chicken breasts by sprinkling each side with salt and pepper and place them in the slow cooker.
Add the diced carrots, celery, and onion.
Add the Blended Mushrooms, the chopped mushrooms, Parsley, Oregano, Salt, Pepper, and Bay Leaf.
Add the broth and then mix to combine. Turn the slow cooker on for 4 hours.
After 4 Hours, remove the Bay Leaf and discard. Then remove the chicken breasts and using 2 forks, shred the meat. It should be very easy to pull it apart.
Then add it back into the soup and mix.
Serve now or later and enjoy!!!