Chicken and Mushroom Soup in Slow Cooker

Chicken and Mushroom Soup in a Slow Cooker: A Warm Embrace in Every Spoonful

When we think of the comfort of a warm, hearty meal, chicken and mushroom soup is certainly a classic that comes to mind. Made with simple yet flavorful ingredients, this soup combines the tenderness of chicken with the richness of mushrooms and the freshness of vegetables. Using a slow cooker, you'll achieve a fragrant soup that cooks slowly, allowing the flavors to develop and blend perfectly.

Preparation time: 20 minutes
Cooking time: 3 hours
Total time: 3 hours and 20 minutes
Servings: 4-6

Essential ingredients:
- 2 carrots
- 1 celery stalk
- 1 kohlrabi slice
- 1 large white onion
- 1 head of garlic
- 1 parsley root
- 1 skinless boneless chicken breast (approximately 300 g)
- 300 g white champignon mushrooms
- 1 tablespoon dried tarragon, crushed
- Salt and freshly ground black pepper, to taste
- 200 ml heavy cream
- Olive oil

Step-by-step preparation:

1. Preparing the vegetables: Start by peeling the vegetables. Cut the carrots, celery, and kohlrabi into long strips of 2 cm and thin slices of 3 mm (julienne style). This type of cutting not only looks good but also allows for even cooking. Mince the 3 cloves of garlic and the onion, ensuring you get small pieces.

2. Sautéing the vegetables: In a large pot, add a little olive oil and sauté the onion over medium heat, stirring occasionally, until it becomes translucent (about 5 minutes). Then, add the chopped vegetables and let them sauté for 10-15 minutes, stirring occasionally. This will intensify the flavors and add a layer of complexity to the soup.

3. Adding the meat: Once the vegetables have softened, add the diced chicken. Mix well to ensure each piece of chicken is coated with vegetables. Let the meat change color on all sides; if necessary, add a little more oil.

4. Transferring to the slow cooker: Once the chicken is ready, transfer the mixture to the slow cooker pot. Add the sliced mushrooms and pour water up to the pot's limit (about 1.5 liters). It is important not to overfill the pot to allow air circulation.

5. Adding the parsley: Clean the parsley root and add it whole to the pot. This will bring a subtle flavor to the soup. Season with salt and pepper to taste.

6. Slow cooking: Cover with the lid and set the slow cooker to High for 3 hours. During cooking, the flavors will meld and create a rich and savory soup.

7. Enhancing the flavors: After 2 hours of cooking, add the remaining crushed garlic and the tablespoon of crushed tarragon. These ingredients will enhance the soup's flavor, adding a touch of freshness and aromatic taste.

8. Finalizing the soup: At the end of the 3 hours, remove the parsley root and add the heavy cream, stirring well. Check the taste and, if necessary, add more salt and pepper.

Serving and presentation:
For an elegant serving, pour the soup into deep bowls and garnish with a few fresh parsley or tarragon leaves. You can also add toasted bread croutons for an extra texture. This soup pairs perfectly with a slice of crusty bread or a fresh green salad, bringing a pleasant contrast of textures.

Nutritional benefits:
This chicken and mushroom soup is not only delicious but also healthy. The chicken provides lean protein, while the mushrooms are rich in antioxidants and vitamins. The vegetables add fiber and essential nutrients, contributing to a balanced diet. Each serving contains approximately 350-400 calories, depending on the amount of cream used.

Possible variations:
You can experiment with different types of mushrooms, such as shiitake or portobello, to add a variety of flavors. Additionally, you can replace the chicken with turkey or even tofu for a vegetarian option. Adding vegetables like zucchini or broccoli can be another way to enrich the soup.

Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a convenient option, but make sure to let them thaw before cooking.
- How long does the soup keep? The soup keeps well in the fridge for up to 3 days. You can freeze it for later consumption, although the cream's texture may suffer slightly after thawing.
- What other spices can I use? You can experiment with herbs like rosemary, thyme, or oregano, depending on your preferences.

In conclusion, chicken and mushroom soup in a slow cooker is a perfect choice for chilly days or when you're in need of comfort. Its inviting aroma and creamy texture will turn every meal into a celebration. So, get to work, embrace the magic of slow cooking, and enjoy a delicious soup that will bring smiles to the faces of your loved ones!