Crock Pot Creamy Chicken Soup

Let me just say....I love Fall.  I am so happy it has finally arrived, as it has been a very warm summer here in San Diego.  Don't get me wrong, I love the long sunny days, but growing up in the Pacific NW, you crave the changing of the seasons at this time of year.  With a little drizzle over the weekend and some cooler, windy weather, I was so excited to dig out some of my 'fall' clothes today.  I couldn't be more excited to dust my boots off and pair them with my rugged flannels and warm sweaters and get cozy by a warm fire.  I'd like to say Fall is my favorite season, but I realize it is the beginning of every season that is my favorite.  I love a little change up from time to time, as we all do.  But, I have to say, Fall inspires me like no other season when it comes to cooking and crafting; I just love being home and in the kitchen.  Today I made a grocery run and picked up items for spaghetti squash dinner, deviled eggs using greek yogurt {rather mayo}, crustless leek and swiss chard quiche and peanut butter with oatmeal energy bites.  This is going to be a fun week in the kitchen, I just hope I can find the time to post everything I make.  So, since it is Monday, I decided to pull out my lovely CrockPot.  I didn't have a ton of time, so I decided to throw this creamy chicken soup together.  This is one of my favorite 'hurried' recipes that I have made from time to time.  You literally can just throw everything in the CrockPot - it's a cutting board free recipe - which I love. I serve this soup with warmed dinner rolls and a green salad.  Happy Fall!

Cooking tip: This recipe will make for plenty of leftovers, if you are only serving a few.  Cut this recipe in half if you only want a few helpings {we are big on leftovers}.

Ingredients:

• 1 {26 oz} can Cream of Chicken soup
• 1 {10.75 oz} can Cream of Celery soup
• 1 {4 oz} can mushrooms, stems and pieces, undrained
• 1 cooked rotisserie chicken, shredded
• 1 {16 oz} frozen bag mixed vegetables
• 2 cups milk
• 2 cups chicken broth
• 2 tsp dried thyme
• 1 tsp kosher salt
• 1/4 tsp pepper

Directions:

1. Combine all ingredients into a 4 quart or larger CrockPot.  Stir well, then cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours, or until warmed through. 

Serve with warmed dinner rolls and a green salad.  

Enjoy!