Chunky Chicken Soup
Simple & Delicious
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I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. —Nancy Clow, Mallorytown, Ontario
SERVINGS: 7
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 4-1/2 hours
Ingredients:
- 1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
- 2 teaspoons vegetable oil
- 2/3 cup finely chopped onion
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 1 cup frozen corn
- 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 1-1/2 cups chicken broth
- 1 teaspoon dill weed
- 1 cup frozen peas
- 1/2 cup half-and-half cream
Directions:
In a large skillet over medium-high heat, brown chicken in oil. With a slotted spoon, transfer to a 5-qt. slow cooker. Add the onion, carrots, celery and corn. In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
Cover and cook on low for 4 hours or until vegetables are tender. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through. Yield: 7 servings.