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:
- 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!
