Chunky Chicken Soup

READY IN: 56mins
Recipe by mary winecoff

This uses a 5 quart slow cooker and is fast and easy.

Top Review by Gadgetsmidnight

Wow oh my we loved this soup/stew. I did tweak to ingredients I had on hand, but wow. Did I say that twice? Well it was sure worth the double wow. I only had 1 cream of potato soup can, so I used one cream of celery. Didn't have any fresh celery, so I thought that would be my best substitution. Like others, I did not brown the chicken. I used 2 large chicken breasts that I seasoned with season salt and pepper and placed them in the bottom of the crockpot. Added the additional ingredients and let it go. At 4 hours, I pulled out the chicken breasts and diced into small chunks and put it back in the crockpot. Did the half and half. (1/4 cup cream and 1/4 cup skim milk since I didn't have half and half at home). I also added some mushrooms at the same time as the peas. On the side I cooked some elbow noodles and the family could choose if they wanted to use them or not. I half to admit I was a bit intimidated with the dill. I have used dill in some mediterrianan dishes, but not with anything else. I am really glad that I did use it. It really added a wonderful flavor. Thank you so much for sharing your recipe. It is a keeper.

Ingredients Nutrition

Directions

  1. In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
  2. Add the onion, carrots, celery and corn.
  3. In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
  4. Cover and cook on low for 4 hours or until vegetables are tinder.
  5. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.

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