This creamy soup is a true comfort dish for my family.It has a similar flavor to a chicken pot pie. If you are lucky enough to have some chopped chicken cooked/frozen, this can be put together unbelievably quick! This is extra good when garnished with croutons.
- 2 tablespoons butter
- 1 1⁄2 lbs chicken tenders, cut into 1/2 inch pieces
- 1 small onion, chopped
- 2 celery ribs, chopped
- 2 large carrots, chopped
- 2 cups frozen corn or 2 cups canned corn
- 2 (10 3/4 ounce) cans cream of potato soup or 2 (10 3/4 ounce) cans cream of celery soup or 2 (10 3/4 ounce) cans cream of chicken soup
- 1 1⁄2 cups chicken broth
- 1 teaspoon dried dill
- 1⁄2 cup half-and-half (can use milk)
- I use pre-cooked or frozen chicken, I boil the onion, celery, and carrots first(not the corn) and then throw them in the crock-pot.If I am cooking the chicken tenders, I throw the veggies in the pan afterwards, and saute. If the veggies and chicken are pre-cooked, you only have to wait until soup is fully heated.
- Melt butter in large skillet.
- Add chicken and cook until browned.
- Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth, and dill to your slow cooker.
- cover and cook on low 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
- Turn off heat.
- Stir in half and half.
Very, very delicous! The entire familiy loved it. I ususally don't take liberties with a recipe the first time I make it but after reading your instructions and the rave reviews of others I figured that this is a versatile soup and could use whatever ingredients I had on hand. For example, I used leftover cooked turkey and sauted the onions, celelry and carrots to further the cooking process (as you suggested). I added cream of chicken and cream of mushroom soups (that's what was in the cupboard), put in about 1 cup of leftover mashed potatoes, and threw in a handful of frozen peas. Then I cooked it in the crockpot on low for 4 hours. Wonderful!! This will be a recipe that is made often at our house! Thanks Roxygirl in Colorado!!
This is an absolutely fabulous recipe that I will make really often; also very versatile as I made some changes. I used Tyson Grilled Chicken Breast Strips, left out the onion, celery and carrots and instead used onion powder and 2 cups of frozen peas and carrots. I thought I had 2 cans of cream of potato soup but only had one so I used one can of Cheddar Cheese and one can of Cream of Potato. I had an extra potato that was going to go bad so I diced it up without peeling it and threw that in. I forgot dill, so didn't use that either... Because I wasn't using onion and was using pre-cooked chicken, I didn't sautÃ© anything; I just threw all the ingredients (except the half and half) into the crockpot and cooked it on low for 8 hours. As one of the other ratings says, this soup really does taste like the inside of a pot pie!
Let me start off by saying the changes I made: I used a half of a frozen turkey breast I had in the freezer leftover from when my mom roasted a turkey breast awhile back instead of the chicken. I used frozen mixed vegetables in place of all of the vegetables listed and I used skim milk instead of the half and half and I added less than a half of a block of cream cheese. I also cooked this stove top as opposed to crockpot and it took roughly 45 minutes...I didn't really count the time. I served this with cornbread and it was a huge hit. It tasted just like the middle of a pot pie..it was thick and creamy and delicious and very filling. I will definitely be making this again and again this winter. I dont know if this recipe actually serves 8 as it served me and my mom two hearty bowls each and a small bowl for my grandma but I guess it could? I don't see it happening at my house though! :)