Rosemary-Mushroom Chicken Soup

Two types of mushrooms add an earthy flavor to a hearty chicken soup prepared in the slow cooker.

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Servings 8

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ingredients 11
Prep Time 20 min
Total Time 8 hr 20 min

Ingredients

2 1/2: lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces

6: oz fresh portabella mushroom caps, cut in half lengthwise then sliced crosswise (about 3 cups)

3: cups sliced fresh shiitake mushrooms (about 6 oz)

3: large shallots, sliced (about 1 1/2 cups)

2: cloves garlic, finely chopped

1/4: cup all-purpose flour

1: tablespoon chopped fresh rosemary leaves

1/2: teaspoon salt

1/4: teaspoon pepper

1: carton (32 oz) Progresso® chicken broth (4 cups)

3: tablespoons Dijon mustard

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Directions

1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix chicken, portabella and shiitake mushrooms, shallots and garlic. Add flour, rosemary, salt and pepper; toss until chicken and vegetables are coated. Stir in broth and mustard until well mixed.
2 Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.