Rosemary-Mushroom Chicken Soup

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

  • prep time 20 min
  • total time 8 hr 20 min
  • ingredients 11
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    800mg
    800%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    2%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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