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Chunky Chicken Soup

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Ingredients

Adjust Servings:
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 3/4 ounce) 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

Nutritional information

254.8
Calories
61 g
Calories From Fat
6.9 g
Total Fat
2.7 g
Saturated Fat
67.2 mg
Cholesterol
976.9 mg
Sodium
20.7 g
Carbs
2.7 g
Dietary Fiber
5 g
Sugars
27.4 g
Protein
335g
Serving Size

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Chunky Chicken Soup

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    Cuisine:

    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 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. 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.

    • 76 min
    • Serves 7
    • Easy

    Ingredients

    Directions

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    Chunky Chicken Soup, This uses a 5 quart slow cooker and is fast and easy , 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 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 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 , 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!


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    Steps

    1
    Done

    In a Large Skillet Over Medium High Heat, Brown Chicken in Oil. Transfer to a 5 Quart Slow Cooker.

    2
    Done

    Add the Onion, Carrots, Celery and Corn.

    3
    Done

    in a Small Bowl, Whisk the Soup, Broth and Dill Until Blended; Stir Into Slow Cooker.

    4
    Done

    Cover and Cook on Low For 4 Hours or Until Vegetables Are Tinder.

    5
    Done

    Stir in Peas and Cream. Cover and Cook 30 Minutes Longer or Until Heated Through.

    Avatar Of Darcy Hendrix

    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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