Excellent soup! Here is what I did different, no half & half and less cream of chicken soup, turned out fabulous! I sliced celery, carrot, onion, garlic, and potato in the food processor, then sautéed veggies in butter. I used one can of cream of chicken soup with five additional cans of water. I then poured two cups of leftover Frank's Red Hot chicken wing sauce and added four chicken bouillon cubes into the crockpot. Lastly, I added one large raw chicken breast, spices, and the sautéed veggie mix to the crockpot and cooked it on high for a total of four hours. The chicken breast was cooked within two hours and I pulled it out and shredded the meat with a fork and then placed it back into the crockpot. I served the soup with a dollop of sour cream, shredded mozzarella cheese and chives fresh from the garden. Can’t wait to make this soup again during the cold winter months, best soup I’ve made this year!
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Excellent soup! Here is what I did different, no half & half and less cream of chicken soup,...