Thursday, April 1, 2010

Chicken Potato Soup

2 tablespoons butter
1 cup chicken tenders, cut into 1/2-inch cubes (or one can of Cooked Chicken)
1/2 cup chopped onion
2 ribs celery, sliced
2 small carrots, sliced
2 cup diced Potatoes
2 cups frozen corn kernels
3 10 oz cans cream of Chicken soup
1 1/2 cups chicken broth
1 teaspoon Salt and Pepper
1/2 cup half and half or milk
In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender. Add the onions and celery to crock-pot, along with carrots, corn kernels, potatoes, soup, chicken broth and salt/pepper to slow cooker. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half or milk.

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