chicken mushroom soup, my easy version

We ate this three nights in a row.  Is that a bad thing or a good thing?  Hey, when it’s hot and ready and in the crock pot, we’re all over it.

CREAMY CHICKEN MUSHROOM SOUP

2 chicken breasts, cut into bite-sized cubes (raw)
1/2 bag frozen chopped onions
1 bag of frozen chopped broccoli
1 large box of whole mushrooms, washed and sliced
10 cups of chicken broth (I used 4 cups–1 box–of Swanson chicken broth and 6 cups of bouillon made from Better Than Bouillon)
2 tsp. minced garlic
2 tsp thyme
2 bay leaves
1/2 cup of heavy cream (more or less as needed)
instant potato flakes***

Put everything except the heavy cream in the slow cooker and cook on high for at least 4 hours, until chicken is cooked and tender.  I cooked it for 6 hours but that was because I was busy and forgot to check.

Half an hour before serving stir in the heavy cream.  By the way, due to its high fat content, heavy cream is much less likely to curdle than other milk products so it’s easier to use.

***if you prefer a thicker soup, add 1/4 cup at a time until you are happy with the texture

 

 

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