Chunky Creamy Chicken Soup Recipes

CHUNKY CREAMY CHICKEN SOUP

Chunky Creamy Chicken Soup image

Provided by Erica Ngao

Categories Soups

Yield 7 servings

Number Of Ingredients 11

Ingredients

1-1/2 lb boneless skinless chicken breasts (cut into 2-inch strips)
2 tsp canola oil
2/3 cup finely chopped onion
2 medium carrots (chopped)
2 celery ribs (chopped)
1 cup frozen corn
2 cans condensed cream of potato soup (undiluted (10-3/4 oz each))
1-1/2 cups chicken broth
1 tsp dill weed
1 cup frozen peas
1/2 cup half-and-half cream

Steps:

In a large skillet over medium-high heat, brown chicken in oil. 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 until chicken and vegetables are tender, about 4 hours .
Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

CHUNKY CREAMY CHICKEN SOUP

Chunky Creamy Chicken Soup image

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

Provided by Taste of Home

Categories Dinner Lunch

Time 4h45m

Yield 7 servings.

Number Of Ingredients 11

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

Steps:

In a large skillet over medium-high heat, brown chicken in oil. 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 until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 629mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

CHUNKY CHICKEN SOUP

Chunky Chicken Soup image

Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas.

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons canola oil
6 cups chicken broth
1-1/2 cups sliced carrots
1 teaspoon dried thyme
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup uncooked macaroni
1-1/2 cups frozen peas

Steps:

In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.

Nutrition Facts : Calories 140 calories, Fat 6g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

CHUNKY CHICKEN SOUP

Chunky Chicken Soup image

Make and share this Chunky Chicken Soup recipe from Food.com.

Provided by mary winecoff

Categories Chicken

Time 56m

Yield 7 serving(s)

Number Of Ingredients 11

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 3/4 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

Steps:

In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
Add the onion, carrots, celery and corn.
In a small 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 tinder.
Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.

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