Slow Cooker Cream of Chicken Mushroom Soup
Servings 4 people
Equipment
- Slow Cooker
Ingredients
- 8 slices cooked bacon
- 8 mushrooms sliced
- 4 cups chicken broth
- 2 springs rosemary leaves
- 2 tbsp fresh sage chopped
- 1 large carrot chopped *optional if very low carb
- 3 sticks celery chopped
- 1 onion chopped
- 4 cloves garlic minced
- 1/4 cup cilantro
- 8 boneless skinless chicken thighs cut in 1 inch cubes
- 1 cup dry red wine *optional if very low carb
- 1 cup heavy cream
- 1 tbsp oil, bacon grease or butter
Instructions
- Cut chicken into 1 inch cubes
- Heat the butter (oil or bacon grease) in frying pan, then add chicken
- Salt and pepper the chicken
- Add chicken to the bottom of the slow cooker
- Add carrots and half of the mushrooms to the slow cooker
- Saute the onion and garlic in the same frying pan
- Once soften add celery, rosemary, sage, cilantro and half the mushrooms
- Cook until soften
- Add all ingredients in the pan into a blender
- Add bone broth and wine (you may have to do 2 batches)
- Blend until smooth then add bacon
- Once the bacon is blended add the liquid to the slow cooker
- Cook on low for 4-5 hours
- Stir in the heavy cream and add spinach - cook for another 1/2 hour
- Add a little fresh rosemary or cilantro on top and serve