Ingredients
1/4 cup butter, divided 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks1 large onion, chopped2 large carrots, peeled and chopped3 celery ribs, chopped1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 green onion, thinly sliced1 teaspoon chicken bouillon granules1 teaspoon curry powder1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon pepper1 carton (32 ounces) chicken broth1/2 cup heavy whipping cream1/4 cup cornstarchMinced fresh parsley, optional
Preparation
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.
