Chicken Pot Pie Soup

Jeff and I were going to have chicken pot pie, however, he didn't feel good, so I turned it into a soup...

What you will need...

• 1/2 whole chicken (just use a whole chicken)
• fresh rosemary (about 3 sprigs)
• 2 tsps thyme
• salt and pepper
• 3 cups (2 cans) 98% fat free cream of chicken
• 1 bag frozen mixed veggies, thawed (carrots, corn, peas, and green beans)
• 1 bag frozen broccoli, thawed
• 1 cup cooked wild rice OR 1 cup cooked whole wheat egg noodles OR 2 idaho potatoes diced and boiled OR whole wheat biscuits

Cook the whole chicken in your Crockpot while you are at work.  Put about 1 inch of water in the Crockpot and top the chicken with the fresh rosemary, 1 tsp thyme, salt and pepper.  When you get home, 6 to 9 hours later, pull the chicken.  Strain the broth and put the broth back into the crock pot.  Add the cream of chicken, rosemary (no stems of course),  1 tsp thyme, salt and pepper, and 1 can of water.  Add as much water as you want until you get the consistency you want.  Add 1/2 of the pulled chicken, the thawed veggies, and rice/noodles/potatoes (if you are using any of those).  Cook in crock pot until veggies are ready to go.  We decided to leave out rice/noodles/potatoes and to have the biscuits on the side...YUM-OLA!!!

Sides to think about...we are always adding more veggies, so carrots were perfect!  If you don't put rice/noodles/potatoes in the soup, a baked potato would be a nice side also.

How many people can eat...4 to 6

Side note...we are using the other 1/2 of the pulled chicken in another recipe this week!