Rosemary-Mushroom Chicken Soup

  • Prep 20 min
  • Total 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

Steps

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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.

Notes









Tips

Expert Tips

  • 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."

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
800mg
33%
Potassium
550mg
16%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
6%
Sugars
2g
Protein
33g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
20%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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