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Chunky Chicken Soup
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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
In a large skillet over medium-high heat, brown chicken in oil or until no longer
pink. With a slotted spoon, 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
vegetables are tender. Stir in peas and cream. Cover and cook 30 minutes longer
or until heated through.
Yield: 7 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |