First, I like the reflection of this soup in the bottom curve of the bowl… Somewhat funky to me. Secondly, I really liked this soup! It’s hearty (but not heavy), chock full of veggies and very flavorful. The chicken is very tender as well. Mr. BFF wasn’t sure how the chicken would turn out, since it still looked raw after 2 hours in the slow cooker, but time did prevail and it turned out wonderfully. I’m not sure where all the flavors came from (veggies?), but it’s definitely got a lot of ’em.
Mr. BFF also would have liked this ‘chowder’ to be a bit creamier, but I liked the lighter creamy broth. Maybe because it’s not a thick chowder that you might think of when one says “chowder”, but very good nonetheless. I liked dunking a piece (or two) of french bread into the soup to soak up all the broth. I think next time we might a) cook the veggies first and drain them, and b) add the half and half for the last 15 minutes like the original recipe suggests. That said, this soup was my lunch today (along with a piece of bread) and will be my lunch again tomorrow. 🙂
We adapted the recipe from The Slow Cooker Bible, and here is our version…
- 1-1/2 lbs Boneless Skinless Chicken Breasts, cut into 1″ cubes
- 2 cups Chicken Broth
- 1 package Pacific Condensed Cream of Mushroom Soup (or any variety can)
- 1 large head Broccoli, cut into florets
- 1 cup Carrots, sliced
- 12-16 oz Mushrooms, sliced
- 1/2 cup Onion, chopped
- 1 cup Corn (we used frozen)
- 2 cloves Garlic, minced
- 1/2 tsp Dried Thyme Leaves
- 1/3 cup Half and Half
- 4-6 slices Bacon
- Shredded Cheddar Cheese
1. Combine chicken, broth, cream of mushroom soup, broccoli, mushrooms, onion, corn, garlic and half and half. Mix well.
2. Cover and cook on low for 5-6 hours.
3. Meanwhile, cook bacon. Set aside 2 strips to chop for topping. Chop remaining bacon and add to slow cooker.
4. When ready to serve, ladle into soup bowls and top with chopped bacon and shredded cheddar cheese.