Chicken Malani Soup

Sandra Allen


I found this recipe from my sister in laws kitchen, but sadly she can't cook any more. This was what everyone wanted at potlucks and church socials. Now they ask it of me, so I know she would have been proud.


★★★★★ 1 vote

10 Min
6 Hr
Slow Cooker Crock Pot


  • 5
    boneless, skinless chicken breasts.
  • 12 oz
    catalina dressing. i sometimes use french or russian, too.
  • 1 can(s)
    cranberry gelatin
  • 1 pkg
    onion soup mix
  • 4 oz
    instant spuds.
  • 2 c
    optional: noodles of your choice

How to Make Chicken Malani Soup


  1. Cut up the chickens into smaller pieces, about 6 per breast.
  2. Add them into the crockpot with the onion soup mix, cranberry gelatin, dressing and about 4 cups of water.
    Don't use broth as it will drown out the tangy flavors of the other ingredients.
    Set to high.
  3. Once it's boiling, turn down and simmer. With a large fork, whisk, or potato masher, mix the dressing and gelatin and onion soup mix. Don't worry if it's a bit lumpy, the heat will take care of that. Let it simmer for about 6 hours.
  4. About 15 minutes before you serve, mix in the spuds. This thicken's the soup. And what is better to serve with chicken then potatoes right?
  5. OPTIONAL INGREDIENT: Omit the spuds and prepare some noodles before serving. Mix in just enough of the chicken to make it like a Stroganoff.
  6. Serve with just about any warm bread like Ciabatta or Focaccia and some garlic butter. This dish freezes for easy lunches or dinners when you don't want to cook.

Printable Recipe Card

About Chicken Malani Soup

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy

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