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Chunky Creamy Chicken Soup Recipe

Chunky Creamy Chicken Soup 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
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours YIELD:7 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.