Chunky Creamy Chicken Soup

Name: Chunky Creamy Chicken Soup
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
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

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

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

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 until chicken and vegetables are tender, about 4 hours.
3. Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

Nutrition Facts

1 cup: 229 calories, 7g fat (3g saturated fat), 66mg cholesterol, 629mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 24g protein.

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