Creamy Chicken and Vegetable Soup and Garlic Bread

I've been favoring soup more and more recently since it's freezing and wont stop snowing. So here is an amazing one! Tastes delicious with garlic bread!

5 tbsp vegetable oil, divided
2 - 10 ounce cans chicken or 1-1/2 pound boneless skinless chicken breast
2 small carrots, sliced
1 can of corn, drained
1 can of mushrooms, drained
substitute cream of chicken soup, doubled or 2 cans cream of chicken soup
1 tbsp cilantro, chopped
2 cups chicken broth
2 tsp dried dill weed
2 small onions, chopped
2 tbsp minced garlic
2 ribs celery, sliced
1/2 tbsp salt
1/2 tsp garlic salt
1 tbsp garlic powder
1/2 cup coconut milk

Heat 3 tbsp oil in a large skillet. Add chicken; cook until browned. Add cooked chicken, carrots, corn, mushrooms, soup, chicken broth, cilantro and dill slow cooker. Sauté onions in remaining oil 1 minutes, add minced garlic and celery and sauté 4 to 5 minutes or until softened. Add sautéed vegetables to slow cooker. Cover and cook on high 2 hours or until vegetables are all tender.
Turn off heat; stir in coconut milk. Cover and let stand 5 to 10 minutes or just until heated through.
Yields: 8 servings

Garlic Bread:
..................
bread
oil
garlic salt
garlic powder
Italian seasoning

Spread oil across the bread. Sprinkle with garlic salt, garlic powder and Italian seasoning. Set oven to broil and cook for 2 to 3 minutes. Don't let them burn!