"VELVET CUCUMBER CHICKEN SOUP" ... by Nancy
Nancy J. Patrykus
Creamy,and no milk or cream was added.
Carrots chopped very small can be added for color, if you like.
But does not need it for taste.
This recipe is so simple and tasty, I am sure you will want to make it often.
A throw it in the pot.. and go shopping for a few hours.
Dinner is ready when you get home.
You will never guess it started with canned soup!
SHhhhhh! it is our little secret!
Enjoy.. Nancy. 8/18/13
- 1 large
- or two med. cucumners, peeled, seeded & minced
- 2 can(s)
- cream of chicken soup
- 1 can(s)
- chicken broth
- 1 can(s)
- of water
- dash of black pepper
- 1 medium
- onion..peeled and minced
- 1 small
- can white chicken pieces
- served with parsley or & chopped green onion
- fresh & crunchy home made bread or crackers
along with 2 cans cream of chicken soup, and
Add one can water.
to the crock-pot. needs no salt, there is plenty
in the canned soup.
Cover and cook on low for 6 to 8 hrs.
Or on high for 2-3 hours.
or 1 can of cooked chicken.
1/2 hour before serving soup.
Nice and crunchy...yummy!
or serve with your choice of buttered crackers.
and sprinkle with parsley.
A crock-pot recipe,
I tweaked. And with my pictures.
Also cucumbers from my garden.
** NOTE: Did you know hot soup in the
summer will cool you??
When you sweat this is why.
Your body will cool itself..
when you are overheated...with sweat!!..