Creamy Chicken and Mushroom Soup
- SERVES
- 8
- COOK TIME
- 2 Hr 30 Min
Soup always hits the right spot and this Creamy Chicken and Mushroom Soup is no exception. Packed with veggies, this soup is full of flavor and texture. Just the way soup should be!
What You'll Need
- 3 celery ribs, thinly sliced (about 1-1/2 cups)
- 1 cup chopped onion
- 1 (8-ounce) package sliced fresh baby Portobello mushrooms
- 1 rotisserie chicken, skin and bones removed, and shredded into bite-sized pieces (see note)
- 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
- 1 (10-3/4-ounce) can cream of chicken soup, undiluted
- 4 cup water
What to Do
- Stir together all ingredients in a 5- to 6-quart slow cooker.
- Cover and cook on HIGH setting 2-1/2 to 3-1/2 hours or on LOW setting 6 to 7 hours.
Notes
Jump-start this recipe by picking up a rotisserie chicken at the deli counter of your supermarket. Generally, a 2-pound rotisserie chicken yields about 3 cups of chopped or shredded cooked chicken. Also check out the prechopped vegetables that are readily available in most produce departments these days. Talk about convenience!