Slow cooker chicken stroganoff soup
Slow cooker chicken stroganoff soup is a creamy and comforting dish featuring tender chicken, earthy mushrooms, and aromatic spices. This hands-off recipe is perfect for busy weeknights or chilly days, offering rich flavors with minimal effort.
Cook time 190 min
Prep time 10 min
Ingredients:
1 tbsp butter1 onion
2 garlic cloves
1 cup mushrooms
1 tbsp mustard
1 tsp paprika
1 lb chicken breasts
4 cups chicken gravy
1 tbsp tarragon (estragon)
1/3 cup sour cream
Slow cooker chicken stroganoff soup is a comforting and creamy dish that combines tender chicken, aromatic spices, and earthy mushrooms. It's a perfect meal for busy weeknights or to warm up on a chilly day. With simple ingredients and a hands-off cooking method, this soup is both easy to make and packed with flavor.
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Slice the mushrooms.
- Cut the chicken breasts into bite-sized chunks.
- In a skillet, melt the butter over medium heat.
- Add the finely chopped onion and sauté for about 4-5 minutes, until the onion becomes translucent.
- Add the minced garlic and sliced mushrooms to the skillet and cook for an additional 3-4 minutes, until the mushrooms are softened and the garlic is fragrant.
- Place the sautéed onions, garlic, and mushrooms into the slow cooker.
- Add the cut chicken breast pieces.
- Stir in the mustard and paprika, ensuring the chicken pieces are well-coated.
- Pour in the chicken gravy and stir until everything is well combined.
- Add the tarragon to the mixture, giving it a final stir.
- Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once the cooking time is up, uncover the slow cooker.
- Stir in the sour cream until it is fully integrated and the soup becomes creamy.
- Ladle the soup into bowls.
- Garnish with extra tarragon or a dollop of sour cream, if desired.
- Serve hot, perhaps with crusty bread or a side salad.
With its rich and creamy texture, slow cooker chicken stroganoff soup is sure to become a family favorite. Serve it with a side of crusty bread to soak up all the delicious flavors, and enjoy a comforting and hearty meal that requires minimal effort.
Slow cooker chicken stroganoff soup FAQ:
The soup can be cooked on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
Yes, you can use chicken thighs instead of breasts for a richer flavor. Ensure that the cooking time remains the same.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
You can substitute sour cream with Greek yogurt or heavy cream for a similar creamy texture. Adjust the amount to taste.
The chicken is done when it reaches an internal temperature of 165°F (75°C) or is tender and easily shredded with a fork.
Tips:
- For a thicker soup, you can add a slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons of water during the last hour of cooking.
- Fresh tarragon can be substituted with dried tarragon, but use only 1 teaspoon as dried herbs are more concentrated.
- Ensure your chicken breasts are fully cooked before shredding them to ensure safe consumption.
- For an added depth of flavor, consider sautéing the onions, garlic, and mushrooms in the butter before adding them to the slow cooker.
- To make the soup even more filling, add some egg noodles or potatoes during the cooking process.
Nutrition per serving
4 ServingsCalories 350kcal
Protein 30g
Carbohydrates 20g
Fiber 2.17g
Sugar 4.93g
Fat 16g
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