This time of the year calls for soups-a-plenty and I'm even more of a fan if I can dump everything into my slow cooker and let that do all of the work.
If you prefer, you can use creme fraiche or even double cream as the 'creamy' element, I just happened to have some leftover ricotta and experimented with a great result.
The below makes enough for x6 adult portions, it freezes well and can be stored in the fridge for up to 1 week after cooking once cooled completely.
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| Slow Cooker Creamy Chicken and Mushroom Soup |
Here's how:
- 3-4 skinless, boneless chicken thighs
- 150g mushrooms
- 1 white onion
- 1 garlic clove
- 3 celery sticks
- 1 tsp English mustard
- 1 chicken stock cube - made up with 1 litre of water
- 200ml semi skimmed milk
- 1 tbsp dried thyme
- 130g ricotta
- Salt & black pepper
- Few parsley leaves to garnish (optional)
Roughly chop the onion, celery and garlic and add to the slow cooker. Halve the mushrooms and add these too.
Cut the chicken into large chunks and add to the slow cooker.
Make up the chicken stock and pour into the slow cooker with the milk.
Add the ricotta, mustard and dried thyme to the pan, season generously and stir well. Place onto the lower heat setting and cook for three hours. You can stir every 35-40 minutes if you wish but it is fine to be left.
Once 3 hours have passed, turn off the slow cooker and blitz with a hand-held blender until smooth enough for your liking. Season again and place the slow cooker onto 'warm' until ready to serve.
Ladle into bowls and add a little parsley garnish if you wish as well as a final seasoning of black pepper. Enjoy!
Some other soup recipes you may enjoy can be found below:
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