Rave Review Chicken Soup

Name: Rave Review Chicken Soup
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 8 servings (3 quarts)
Cuisine: Asia, Indian
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

TEST KITCHEN APPROVED

14 Reviews

Total Time:Prep: 30 min. Cook: 4-1/2 hours

By Taste Of Home Editorial Team

Recipe by Caroline Simpson, Fredericton, New Brunswick

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 04, 2022

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. —Caroline Simpson, Fredericton, New Brunswick

Test Kitchen tips

Curry powder originates from East India. Look for it in the ethnic section of your grocery store.

TEST KITCHEN APPROVED

Rave Review Chicken Soup

14 Reviews Add your review

Yield:8 servings (3 quarts)

Prep:30 min

Cook:4 hours 30 min

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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

Text Ingredients

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Directions

1
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.

2
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.