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.
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!!!