Chunky Chicken Soup Recipe
am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. —Nancy Clow, Mallorytown, Ontario
7 Servings
Prep: 15 min.
Cook: 4-1/2 hours
Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil
2/3 cup finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 cup frozen corn
2 cans (10-3/4 ounces each) 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
In a large skillet over medium-high heat, brown chicken in oil or until no longer pink. With a slotted spoon, transfer to a 5-qt. slow cooker. Add the onion, carrots, celery and corn. In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
Cover and cook on low for 4 hours or until vegetables are tender. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through. Yield: 7 servings.
Nutrition Facts: 1 cup equals 229 calories, 7 g fat (3 g saturated fat), 66 mg cholesterol, 629 mg sodium, 17 g carbohydrate, 3 g fiber, 24 g protein.
Chunky Chicken Soup published in Simple & Delicious March/April 2006, p61
Beth Layman :)
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