Chunky Chicken Soup

Submitted by mary winecoff

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

 

• Ready In: 56mins
• Ingredients: 11
• Serves: 7

ingredients

• 680.38 g boneless skinless chicken breasts, cut into 2 inch strips
• 9.85 ml vegetable oil
• 1 onion, finely chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 236.59 ml corn, frozen
• 2 (609.51 g) can condensed cream of potato soup, undiluted
• 354.88 ml chicken broth
• 4.92 ml dill weed
• 236.59 ml frozen peas
• 118.29 ml half-and-half cream

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.

Reviews

[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.

 

[vdub322]

We loved this soup! Like a previous reviewer, I threw the chicken in uncooked from the beginning. I let it cook about five hours on low then took the chicken out and shredded it with two forks, put it back in, and then added the peas and half and half for another 30 minutes. This is a definite repeat for us! Thanks!

 

[Pritha]

I made this last night and it was so good! i only had creamed corn and planned on using whole milk but I barely needed any bc of the creaminess of the corn. I also used rosemary and parsley for seasoning. Served with crusty italian bread. Thanks- it was great!

 

[Debbb]

This soup is tasty, tasty, tasty! I used skim milk instead of the cream to avoid those extra calories and was worried that the soup would be watery. But, it was still thick & rich & creamy - nearly stew-like.

 

[Jenni D]

DELISH! This was so easy! I just threw everything (including the chicken uncooked) into the crockpot- set it- and let it cook. I made this for myself (a single grad student) and was able to eat off of this for nearly a week! To make it even easier, i just used a frozen veggie mix, and fat free milk. AWESOME recipe!! thanks sooo much for posting!