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Rave Review Chicken Soup

TOTAL TIME: Prep: 30 min. Cook: 4-1/2 hours YIELD: 8 servings (3 quarts).
Nice and warm on a cold winter's day, this hearty chicken soup gets rave reviews from my family and friends. It goes nicely with fresh-baked biscuits. —Caroline Simpson, Fredericton, New Brunswick

Ingredients

  • 1/4 cup butter, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 large onion, chopped
  • 2 large carrots, peeled and chopped
  • 3 celery ribs, chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 green onion, thinly sliced
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon curry powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 carton (32 ounces) chicken broth
  • 1/2 cup heavy whipping cream
  • 1/4 cup cornstarch
  • Minced fresh parsley, optional

Directions

  • 1. In a large skillet, heat 2 tablespoons butter over medium heat. Brown chicken; transfer to a 5-qt. slow cooker. Add remaining butter to skillet; saute onion, carrots and celery until slightly softened. Add garlic; cook 1 minute longer. Transfer onion mixture to slow cooker; add next 8 ingredients. Cook, covered, on low 4 hours or until carrots are tender.
  • 2. In a small bowl, mix cream and cornstarch until smooth; gradually stir into soup. Cook, covered, on high 15-20 minutes or until soup is thickened. If desired, sprinkle with parsley.

Nutrition Facts

1-1/2 cups: 247 calories, 14g fat (8g saturated fat), 82mg cholesterol, 941mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 19g protein.

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