Slow-Cooker Asian Chicken and Mushroom Soup

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  • 20 min prep time
  • 4 hr 20 min total time
  • 11 ingredients
  • 6 servings

Ingredients

1
tablespoon vegetable oil
2
teaspoons dark sesame oil
2
tablespoons finely chopped garlic
1
tablespoon grated gingerroot
1
package (3.5 to 4 oz) fresh shiitake or gourmet blend mushrooms, thinly sliced
2
boneless skinless chicken breasts
1
tablespoon refrigerated lemongrass paste (from 4-oz tube)
1
can (15 oz) straw mushrooms, drained
2
cans (4 oz each) Green Giant™ mushrooms pieces and stems, drained
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1/2 cup sliced green onions (8 medium)

Directions

  1. 1 Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat vegetable oil and sesame oil over mediumhigh heat. Add garlic, gingerroot and shiitake mushrooms; cook 4 to 5 minutes, stirring frequently, until mushrooms begin to brown. Spoon mixture into slow cooker. Add chicken to skillet; cook 6 minutes, turning once, until lightly browned. Place chicken on mushroom mixture in slow cooker.
  2. 2 Add lemongrass paste, canned mushrooms and broth to slow cooker; stir to combine.
  3. 3 Cover; cook on Low heat setting 4 hours.
  4. 4 Remove chicken from slow cooker to plate; shred chicken, using 2 forks. Add shredded chicken and onions to slow cooker; stir to combine.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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