Cream of Chicken and Mushroom Soup made with the Chicken cooked and shredded in Slow Cooker…
Cream of Chicken and Mushroom Soup
In Slow Cooker
- 1 boneless skinless chicken breast
- 1/2 cup water
- 1 teaspoon paprika
- salt and pepper to taste
Cook in slow cooker for about 3 hours or until chicken can be shredded, turn off slow cooker
While still in slow cooker pull apart chicken, shred, with two forks. Set aside.
*You can always make chicken ahead and store in refrigerator.
In Deep Skillet
- 1 large celery stalk, sliced thin
- 2 carrots washed, peeled, and diced
- 8 ounces fresh mushrooms
- 1 teaspoon minced garlic
- 1 small onion chopped
- 2 teaspoons olive oil
- 3 tablespoons butter
- 4 tablespoons flour
- 32 ounces low sodium chicken broth
- 1/2 cup half and half
In a deep skillet on medium heat, add olive oil, carrots, celery, mushrooms, garlic, and onions.
Cook for a few minutes until everything is tender.
Add butter and melt, sprinkle in flour and whisk around for about a minute.
Slowly add in chicken broth and chicken whisk until it starts to thicken, about 5 minutes.
Add half and half and heat through, season with salt and pepper to taste. Serve.
*If it seems to thick add a little more half and half or cream.