Delicious Crockpot Mushroom and Pasta Soup

Delicious Crockpot Mushroom and Pasta Soup


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This soup is guaranteed to be a hit at your dinner table. It is made with ribbon pasta, mushrooms, and chicken. Feel free to top with sliced green onions instead of feta cheese.

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Time needed

20 min preparation + 7-8 hour cooking

Serving Size / Yield

4 servings


  • 4 carrots, quartered lengthwise and sliced into 1-inch pieces
  • 4 strips lemon zest
  • 4 sprigs fresh dill, plus 2 T. chopped
  • 2 T. olive oil
  • 1/2 tsp. sea salt, plus more for seasoning
  • 4 skinless, boneless chicken breasts
  • 4 C. reduced-sodium chicken broth
  • 4 C. water
  • 1/2 - 1 C. ribbon pasta
  • 1/2 - 1 C. sliced mushrooms
  • freshly ground black pepper
  • 1/2 C. feta cheese (4 oz.)

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Take out your crockpot and mix together the carrots, lemon zest, dill sprigs, oil, mushrooms, and salt. Season the chicken with salt to your preference and transfer the meat into the crockpot. Add the chicken broth and water. Cover and cook on low for seven to eight hours. Add the ribbon pasta 20 minutes before serving and cover and cook the soup for 15 minutes, which is how long it should take for the pasta to be tender. Stir the chopped dill into the soup and continue to stir in order to break up the chicken. Season with salt and pepper to your liking. Transfer the soup into bowls and top with feta cheese. Serve.

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