Rave Review Chicken Soup

• 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

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.

butter, chicken breasts, onion, carrots, celery, garlic, tomatoes, green onion, chicken bouillon granules, curry powder, oregano, salt, pepper, chicken broth, heavy whipping cream, cornstarch, fresh parsley

Taken from www.tasteofhome.com/recipes/rave-review-chicken-soup/ (may not work)