Tasty chicken soup with pizazz
Source of Recipe
from my own kitchen
Recipe Introduction
I like this chicken soup because the broth has a little more flavor than most. This recipe takes overnight to cook, so be prepared to allow it to cook.
List of Ingredients
- 4 cups of water
- 8 pieces of chicken, with bone and skin
- 1 10.75 oz can cream of mushroom soup
- 1 packet french onion soup mix
- 2 handfuls of baby carrots
- 3 medium potatoes, peeled and sliced
- can of corn, drained
- 2 stalks celery, diced
- 2 tsp seasoned salt
- 1 tsp minced garlic
Instructions
- Place water and chicken in slow cooker. Add cream of mushroom and onion soups. Cook on low for about 10 hours.
- Remove chicken from the slow cooker and allow to cool slightly. Meanwhile add remaining ingredients.
- Remove chicken bones and skin and place meat back in crock pot. Turn heat up to high and allow to cook for 4-6 hours, or until potatoes and carrots are tender, stirring once every 2 hours.
Final Comments
Serve with rolls or bread and butter and you have a complete meal for 6 or more.
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