Chunky Chicken Soup

By Addie

I 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

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

Preparation

Step 1

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.
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REVIEWS;

Excellent recipe and liked by all in the family. Instead of cream of potato soup I used one can of cream of celery and one of cream of

chicken as suggested by another review. I will make this again very soon.

Reviewed on Dec. 13, 2012 by Paula2198

Excellent recipe and liked by all in the family. Instead of cream of potato soup I used one can of cream of celery and one of cream of

chicken as suggested by another review. I will make this again very soon.

Reviewed on Jan. 19, 2012 by kitchey

I used one can each of cream of chicken soup and cream of celery...I just don't care for canned cream of potato. Plus, I went
wild with herbs...basil, thyme, rosemary . (not so much dill)...and I used two cups of frozen mixed vegetables, because that's what I had in the freezer. This is a good soup for a cold night when you don't want to slave over a hot stove...

Very good and easy to make!! My kids love it as well.

Very easy to make! I used frozen pre-cooked diced chicken to make the preparation even quicker.

4 1/2 teaspoons melted butter plus 1 cup milk or 1 cup evaporated milk may be substituted for half & half.