This easy recipe is a great way to kick off fall’s first cool spell.
- 2-3 cups leftover Rotisserie or other baked chicken
- 32 oz broth – chicken, beef, and vegetable will all work
- 1 can cream of chicken soup; cream of anything can be substituted in a pinch
- 2 baked potatoes, cut into quarters then into thick chunks, 1/2-inch wide; skins can be used or discarded
- 12 oz package frozen green peas
- 1 medium yellow onion
- 3 cloves garlic
- 1 teaspoon olive oil
- Crockpot
- medium skillet
Peel and chop the garlic into tiny pieces. Peel and chop the onion in pieced about the size of your thumbnail. In a medium skillet, heat the oil on high; sautee the garlic and onion in the oil until all the sides of the vegetables are nicely browned.
Pour the browned onion and garlic into the crockpot with all the other ingredients. Cook on low while at work or school (6-8 hours).
Eat with a crisp green salad and crusty bread.
More versions! My sister-in-law passed along a yummy recipe for home cooked Chicken Potato Soup. I’ve adapted it for beginner cooks and also added a vegetarian version. Many thanks to Ann Chatfield Corbut.