Crock Pot Chunky Chicken Soup Recipes

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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

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.

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

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 NOODLE SOUP



Chunky Chicken Noodle Soup image

Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. -Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Steps:

  • Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1370mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

CROCK POT CHUNKY CHICKEN SOUP



Crock Pot Chunky Chicken Soup image

I have made this in the crock pot and on the stove top. I have also used canned chicken and that works great too. My family enjoys this tasty soup.

Provided by bmcnichol

Categories     Chicken Breast

Time 4h40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch chunks
2 teaspoons olive oil
1/2 cup finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 cup frozen corn
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 chicken to crock pot and add the onion, carrots, celery and corn.
  • In a bowl, whisk the soup, broth and dill until blended and stir into crock pot.
  • 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.

Nutrition Facts : Calories 292.3, Fat 7.9, SaturatedFat 3.2, Cholesterol 78.4, Sodium 1136, Carbohydrate 23.1, Fiber 3, Sugar 5, Protein 31.9

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