Recipes

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Chicken Vegetable SOUP

1 1/2 lbs. skinless, boneless chicken thighs or breasts, cut 

                into bite-size pieces. (no need to cook)

2 cans (14 1/2 oz) chicken broth 

2 cans CREAM OF CHICKEN SOUP

1 tablespoon parsley

1/2 tablespoon each of oregano and dill (or your choice)

1 (16 oz) pkg. frozen loose-pak broccoli, carrot,

                       cauliflower blend (or your choice vegs)

1 (20 oz) pkg. refrigerated diced potatoes with onions...

                       (Simply Potatoes) or cut your own

Put all ingredients in a 4-6 quart crock pot and mix well.

Cook on High for 3 1/2 hours or Low for 7-8 hours.

NEXT INGREDIENT .... CANNED TOMATOES...

                                     DICED OR STEWED