I hope you enjoy this easy to prepare soup in the cold months ahead. I also hope you enjoy going straight to the recipe without having to scroll or jump down to it.
2 lbs boneless skinless chicken breasts
48 oz carton chicken broth
29 oz can Veg-all
1 can cream of chicken soup
1 cup heavy cream
1 chicken bouillon cube
2 cups water
Salt and pepper to taste
Frozen, canned, or homemade biscuits
Directions:
Place chicken breasts, broth, cream of chicken soup, bouillon cube and 2 cups of water in slow cooker and set to cook on low for 6-8 hours. Be sure to salt and petter to taste.
When chicken is finished cooking, take it out, shred, and return to the slow cooker, or just shred in the slow cooker.
Add the can of Veg-all and the heavy cream to the slow cooker, stir well, and continue cooking.
While the vegetables and cream are heating , make biscuits of your choice. I used frozen biscuits because they taste more like homemade.
Serve the soup with biscuits on the side or on top.
Hope you enjoy!
