When you are looking for an easy dinner with very little hands-on time. Then this slow-cooker dinner is perfect. It is a ‘throw-it-all-in’ and come back four hours later type of recipe. Yet it is full of nutrients and tastes divine.
Did you know mushrooms are nearly a whole separate food group to themselves? They are not meat, they are not even strictly speaking vegetables. But they are super nutrient-dense, especially if you get many different varieties. Try some shitake, pearl, oyster, or portobello with your traditional button mushrooms to up to nutrient level!
Chicken and Mushroom Soup
- Slow Cooker
- 50 g butter
- 1 kg mushrooms mixed varieties are best for flavour and nutrient variety, but any will do
- 6 chicken thighs
- 2 L chicken bone broth
- 2 onions chopped
- 2 garlic cloves crushed
- 3 celery stalks
- 4 carrots small
- 2 tsp dried thyme
- 2 tsp salt
- ¼ cup fish sauce
- Put all the ingredients in the slow cooker, cook on high for 4 hours
- Open lid allow steam to escape, then blitz with stick blender (or put batches in the food processor) until desired texture forms. (I enjoy it a bit lumpy still.)
- Serve alone or topped with bacon bits, spring onions and dollop of sour cream or greek yoghurt.