Cream of Chicken and Mushroom Soup

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.