In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Shred chicken. But it was easy to make and delicious and took little time. I added a frozen bag of peas and carrots 20-30 minutes before done cooking along with the 1/2 and 1/2. Transfer to a 5-qt. Remove chicken from slow cooker to a large mixing bowl. Made it true to recipe. The soup was easy to prepare. In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker. I will keep this recipe and thank you for it and thanks for all the people who wrote in and review. In slow cooker add all the soup ingredients (chicken, carrots, celery, onion, zucchini, broccoli, garlic, … I know I made a few mistakes, but I really did like what I got. I needed to improvise and use ingredients I had on hand bc I couldn’t get to the store but think my substitutions did not significantly change the outcome and we loved the soup. —Nancy Clow, Mallorytown, Ontario, Chunky Creamy Chicken Soup Recipe photo by Taste of Home. Cover and cook on low for 4 hours or until vegetables are tinder. Used two pounds of chicken breast too. 20.7 g Also, add 1 Tbsp Worcestershire sauce and subbed 1 can creamed corn for the frozen corn. Any suggestions? Stir in peas and cream In a slow cooker,combine all ingredients,except seasoning and rise. slow cooker; add the onion, carrots, celery and corn. medium-high heat, brown chicken in oil. I made this soup and it was pretty good. It was a bowl of comfort! Stir in peas and cream The texture was good, but I thought it was bland. Add the onion, carrots, celery and corn. super good! I added extra carrots and celery, garlic salt, pepper and extra chicken broth. large skillet over medium high heat, brown chicken in oil. Cover and cook on low until chicken and vegetables are tender, about 4 hours . In a large skillet over medium high heat, brown chicken in oil. 30 Crock-Pot Chicken Soup Recipes for Busy Nights, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips, 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted. Home Recipes Ingredients Meat & Poultry Chicken. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. Mix well,cover That help me alot. https://damndelicious.net/2016/10/27/slow-cooker-chicken-noodle-soup Mine still needed something, but while cooking the smell said I cannot wait. Transfer to a 5 quart slow cooker. Cover and cook on low for 4 hours or until vegetables are tinder. I diced and crisped 4 bacon strips which I added at the end of cooking. Plus, I put a whole can of cream of mushroom soup in and added some more water. Transfer to a 5-qt. Cover and cook on low until chicken and vegetables are tender, about 4 hours . Total Carbohydrate Next time I will try to fix mistakes and try some Pensky spices. Cover and cook 30 minutes longer or until heated through. (When you are paying nearly $2 a can, it gets pricey.) Sprinkle with the bacon pieces. I have made this soup, or should we call it a stew, 3 times now in the passed 6 wks. I'd definitely make this again. Discard bay leaf (if using), … It tasted like chicken pot pie without a crust. I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I a;so used all of the chicken broth and three quarters of a cup of half and half. In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Stir in peas and cream. I wondered if you can somehow not use canned cream of potato soup by adding potatoes to the beginning of cooking but then what about the creamy texture that the canned soup lends? and we all LOVE it! This uses a 5 quart slow cooker and is fast and easy. Stir in peas and cream. Fortunately this recipe is very flexible which is wonderful for people who can’t always make a quick dash to the store to make a yummy sounding recipe. 6 %, (10 3/4 ounce) cans condensed cream of potato soup, undiluted. In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. I added an extra carrot, an extra celery stalk and more dill and fresh parsley. In a large skillet over medium-high heat, brown chicken in oil. I would probably only give it three and a half, but with these two additions it jumped to a five with exclamation points! 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