Monday, August 3, 2009

Creamy Chicken Vegetable Soup

2 chicken breasts, cooked & shredded
leftover rotisserie chicken, broken up
chopped zucchini
chopped squash
chopped onion
chopped carrots
chopped celery
1 cube butter
1 can corn, drained
2 cans cream chicken soup
1 can chicken broth or 2 c. water to 2 cubes chicken bullion

*Cook chicken ahead. Place 1 cube butter in crock pot on low & melt. Then add chopped veggies except corn. Once veggies are tender-crisp, add corn & chicken. Whisk broth & condensed soup & add to crock pot. Cook on low until hot.

*VARIATIONS: Can add cooked rice or noodles to finished soup. Also, for VEGETARIAN (Jeannie!) can use cream of celery soup and dry vegetable soup mix & water instead of broth.

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