How to make Chicken and Mushroom Soup

Turn on the crock pot to number nine.

Season the chicken thigh fillet with salt, pepper, and sprinkle with flour, massaging it in.

Place the chicken in the crock pot and fry it slightly.

Add onions and mushrooms to the crock pot, along with more salt and pepper, and put the lid on.

Cook for about 5 minutes, stirring occasionally to cook the mushrooms.

Add 2 cloves of chopped garlic, celery, and diced potatoes to the crock pot.

Pour in 4 cups of chicken stock and 1 can of evaporated milk, stirring to combine.

Let the soup simmer for about 1.5 to 2 hours until the chicken is soft and the potatoes are cooked.

Remove all bones from the chicken and return the meat to the soup, ensuring there are no bones left.

Serve the soup with chopped parsley on top and homemade seeded bread.

Equipment Needed

Spice Level: