Rosemary-Mushroom Chicken Soup

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

By Pillsbury Kitchens

September 15, 2009

2 1/2

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

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

cups sliced fresh shiitake mushrooms (about 6 oz)

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

cloves garlic, finely chopped

1/4

cup all-purpose flour

tablespoon chopped fresh rosemary leaves

1/2

teaspoon salt

1/4

teaspoon pepper

carton (32 oz) Progresso™ chicken broth (4 cups)

tablespoons Dijon mustard

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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.

Portabella mushroom caps tend to be quite large, so than's why we recommend cutting them in half and then again crosswise to create bite-size pieces.
To quicken prep time, look for packaged sliced mushrooms in your grocer's produce section.
For more than 150 satisfying soup recipes, visit pillsbury.com and search for "soup."