Hearty Chicken Soup with Leeks & Mushrooms
This mushroom and leek chicken soup is more satisfying than the light slow cooker chicken soup I posted in the fall. The light soup is perfect when you don’t have much of an appetite, but you know you should eat something. Today’s soup contains chunks of carrots, sliced mushroom and chunks of chicken that make it more satisfying when you feel like a and want the comfort and warmth of a homemade chicken soup.
Enjoy this soup after coming in from a cold day of Christmas shopping, or if you’re like us — after a couple hours of snowshoeing :)
I’ve posted this recipe as part of Souper Sunday. Be sure to check out Deb’s post today when she shares the links to everyone’s great recipes. If you’d like to participate, click the badge for details.
Slow Cooker Chicken Soup with Leeks and Mushrooms
Prep:
15 minutes
Cook:
8 hours (low) or 4 hours (high)
Yield: 6-8 servings
- 1 1⁄2 cups diced onion
- 1 1⁄2 cups peeled and sliced carrot (ΒΌ-inch slices)
- 2 cups sliced leek (quartered lengthwise, then sliced thin crosswise)
- 4 lb whole chicken (or 2 lbs boneless chicken pieces)
- 2 cups freshly sliced mushrooms (I used a mixture of brown and white)
- 1⁄4 cup dried porcini (or shitake) mushrooms
- 2 bay leaves
- 1⁄2 tsp dried thyme
- 1⁄4 cup freshly minced parsley leaves
- 1 tsp salt
- 1⁄2 tsp ground black pepper
- 8 cups water
Add the diced onion, sliced leeks and carrots to your slow cooker insert.
Place the chicken on top (skin and all). Add the mushrooms, salt, pepper, herbs and water.
Cook on low for 8 hours (or high for 4 hours).
Transfer the chicken to a platter where you can shred the meat in to bite-sized pieces and discard the bones.
Remove the bay leaves and stir the chicken pieces back into the soup.
Add extra salt and pepper to taste.
*Adapted to the slow cooker from a Cooks Illustrated recipe.
