Sunday, February 7, 2010
Crock Pot Chicken Soup
This morning I started a crock pot of my SPICY CREAM OF CHICKEN SOUP. I poured about 3 quarts of chicken stock into the crock pot and added a drained can of ROTELL Chilies and tomatoes, 2 pounds of Lima bean-free frozen mixed vegetables, a can of chicken broth, a tsp each of Mrs. Dash Original and Chili Powder, salt and pepper. I let this come up to heat before adding the pound of potatoes cubed small. It looks very brothy, so maybe I didn't need the can of broth. After the veggies cook up tender I will add the cubed chicken thighs and then thicken the soup with 2 cups of thick lactose free white sauce. You can add 8 OZ of shredded cheese if you wish.