Chunky Chicken Soup

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

• Ready In: 56 mins
• Serves: 7

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 2 inch strips
• 2  teaspoons  vegetable oil
• 2⁄3 onion, finely chopped
• 2  medium carrots, chopped
• 2  celery ribs, chopped
• 1  cup corn, frozen
• 2 (10 3/4ounce) cans  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 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.