CHUNKY CHICKEN SOUP
Yields 7 servings
1-1/2 lbs. boneless skinless chicken breasts, cut into 2-in. strips
2 tsp. vegetable oil
2/3 cup finely chopped onion
2 med. carrots, chopped
2 celery ribs, chopped
1 cup frozen corn
2 cans condensed cream of potato soup, undiluted
1-1/2 cups chicken broth
1 tsp. dill weed
1 cup frozen peas
1/2 cup half-and-half cream
In a large skillet over medium-high heat, brown chicken in oil.  With a slotted spoon, transfer to a 5-qt. 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 tender.  Stir in peas and cream.  Cover and cook 30 minutes longer or until heated through.
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