Nice and warm on a cold winter's day, this hearty chicken soup gets rave reviews from my family and friends. It goes nicely with fresh-baked biscuits.
Ingredients
- 1/4 cup butter, divided
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 green onion, thinly sliced
- 1 teaspoon chicken bouillon granules
- 1 teaspoon curry powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 carton (32 ounces) chicken broth
- 1/2 cup heavy whipping cream
- 1/4 cup cornstarch
- minced fresh parsley, optional
Instruction
- In a large skillet, heat 2 tablespoons butter over medium heat. Brown chicken; transfer to a 5-qt. slow cooker. Add remaining butter to skillet; saute onion, carrots and celery until slightly softened. Add garlic; cook 1 minute longer. Transfer onion mixture to slow cooker; add next 8 ingredients. Cook, covered, on low 4 hours or until carrots are tender.
- In a small bowl, mix cream and cornstarch until smooth; gradually stir into soup. Cook, covered, on high 15-20 minutes or until soup is thickened. If desired, sprinkle with parsley.
