 |
Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 10 |
|
I was throwing together a few ideas into one. This didn't come out like I thought but tasty none the less. I am not to huge on soups but my boyfriend inhaled two hearty bowls worth of this soup. I figured if he ever asks for it again I needed to write it down, and I am sure soup lovers out there might enjoy this so here goes. Ingredients:
3 -4 lbs roasting chickens (cut up) |
2 medium onions |
1/3 green bell pepper |
1/3 red bell pepper |
1/3 yellow bell pepper |
5 -7 small potatoes |
20 baby carrots |
4 stalks celery |
1 (10 3/4 ounce) can cheddar cheese soup |
1 (10 3/4 ounce) can cream of chicken soup |
5 ounces milk |
sea salt (to taste) |
fresh ground pepper (to taste) |
Directions:
1. Peel and slice potatoes in thin chip slices.
2. Layer on bottom of crock pot.
3. Salt and pepper.
4. Cut onions in slices against rings and layer on top of potatoes.
5. Chop bell peppers and throw over onions.
6. Chop celery and add.
7. Chop carrots and add.
8. Lay cut pieces of chicken on top.
9. Pour in soups and spread them out; add 1/2 can of milk (soup can that is).
10. Salt and pepper.
11. Put lid on and set on low for 6-8 hours.
12. When ready remove chicken and take out the bones; cut chicken into chunks add back to soup.
13. Stir and serve.
|
|