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Slow Cooker French-Style Chicken Mushroom Soup with Thyme
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Course Soup
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 4 cups chicken broth
  • 3 sprigs fresh thyme
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken thighs, sliced mushrooms, chopped onion, sliced carrots, chicken broth, thyme sprigs, minced garlic, salt, and pepper into the slow cooker.
  • Cover and cook on low for 6 to 7 hours until the chicken is very tender.
  • Remove the chicken thighs to a plate and shred them with two forks.
  • Return the shredded chicken to the slow cooker and discard the thyme stems.
  • Stir in the heavy cream until the soup is evenly combined.
  • Ladle into bowls and top each serving with chopped parsley.

Notes

Remove the thyme sprigs before adding the cream so the herb flavor stays balanced. If the soup tastes too mild after cooking, a small pinch of salt right before serving sharpens the mushroom notes. Leftovers reheat gently on the stovetop over low heat to keep the cream from separating.
Course: Soup
Cuisine: French
Equipment: Slow Cooker, Cutting Board, Knife