Tuesday, June 19, 2007

Potato Soup With Chicken

Prep: 5 minutes or less
Cook: 8 hours
Yield: at least 6 servings

1 to 1 1/2 pounds boneless skinless chicken breasts
2 large cans potato soup or 2 packets powdered potato soup
1 cup frozen peas
1 cup frozen sliced carrots
1 cup cooked egg noodles

Place chicken breasts in crockpot. Pour canned soup over chicken, or prepare powdered soup according to package directions and pour over chicken.

Cover and cook on low 8-10 hours.

Add carrots, peas and noodles, stir. Cook for an additional 30 minutes or until heated through.

Tips and Tricks
This recipe is perfect for a busy day or when it's too hot to cook because it uses packaged foods and all you have to do is open them and dump in the ingredients. It's also versatile. Use whichever type of soup you have on hand, and vary the vegetables to suit your family's tastes. Leave out the pasta or use different types of noodles. This is a great way to use up leftover chicken or even ham. This recipe also make a great filling for a pot pie. Try using cheddar soup or adding grated cheddar cheese for a different taste.
Make It Healthier
Choose low-fat and low-sodium soups.
How Kids Can Help
Add ingredients to crockpot. Push buttons on crockpot.
Suggested Sides
bread, green salad
I used Tastefully Simple's Perfectly Potato Cheddar Soup.

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