[X]

Home > Recipes > Chunky Chicken Soup

Chunky Chicken Soup Recipe

Chunky Chicken Soup Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

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

[X]

Rate Chunky Chicken Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chunky Chicken Soup Recipe

Prep: 15 min. Cook: 4-1/2 hours

Yield: 7 Servings

15 270 285

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola 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. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn.
In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low for 4 hours or until chicken and vegetables are tender.
Stir in peas and cream. Cover and cook 30 minutes longer or until heated through. Yield: 7 servings.

Nutritional Facts 1 cup equals 229 calories, 7 g fat (3 g saturated fat), 66 mg cholesterol, 629 mg sodium, 17 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Chunky Chicken Soup in Simple & Delicious March/April 2006, p61

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chunky Chicken Soup

Chunky Chicken Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-8) of 8 reviews

Sort Reviews:

Reviewed on Apr. 04, 2013 by julzrulz9

Good, not great, but good! Nice and easy, but won't make again.

Reviewed on Apr. 04, 2013 by julzrulz9

Good not great! Its nice and easy but this wouldn't be my favorite chicken stew recipe.

Reviewed on Dec. 14, 2012 by Paula2198

Excellent recipe and liked by all in the family. Instead of cream of potato soup I used one can of cream of celery and one of cream of

chicken as suggested by another review. I will make this again very soon.

Reviewed on Dec. 13, 2012 by Paula2198

Excellent recipe and liked by all in the family. Instead of cream of potato soup I used one can of cream of celery and one of cream of

chicken as suggested by another review. I will make this again very soon.

Reviewed on Jan. 19, 2012 by kitchey

I used one can each of cream of chicken soup and cream of celery...I just don't care for canned cream of potato. Plus, i went

wild with herbs...basil, thyme, rosemary . (not so much dill)...and I used two cups of frozen mixed veg, because that's what I had in the freezer. This is a good soup for a cold night when you don't want to slave over a hot stove...

Reviewed on Feb. 05, 2011 by shareeb

Very good and easy to make!! My kids love it as well.

Reviewed on Aug. 17, 2010 by alvogt

Very easy to make! I used frozen pre-cooked diced chicken to make the preparation even quicker.

Reviewed on Mar. 09, 2008 by dmfoltz

41/2 tea. melted butter plus 1 cup milk or 1 cup evaporated milk may be substituted for half & half