I love autumn. I think it may just be my favorite season, minus those snowy nights that are perfectly still and quiet, with bright full moons shining down. The ever changing hues of fall are something which attracts my eyes; as leaves change from green to orange or yellow, red or burgundy. Corn stalks are burnished gold in the sunshine. Leaves fall, sounding like rain drops and are great fun to try to catch. The smell of rain is different, not made up of the thawing smells of spring or the hot misty smells of summer.
Beyond the feel, sounds, and smells of autumn – I love the flavors! Crunchy apples with each bit ranging between tart and sweet, I have to pause to enjoy each bit and each apple’s fragrance. As the temperatures cool outside, the warming influence of a bowl of soup is lovely and welcoming. A soup that is easy to put together and is a handy crockpot recipe as well.
In the crockpot, add a bag of frozen chicken breast; this is a great recipe for one of those big bags that you can get a good deal on. With that, add a bag of frozen green beans and another of corn. A family size can of Cream of Chicken soup should be spooned in, adding water to the can and pouring it into the crockpot as well.
Peel approximately a pound of carrots and about a dozen yellow potatoes. Chop them coarsely and add them to the pot of soup. Include two large white onions, cut into quarters. I finish by flavoring my soup with red pepper and a little rosemary.
Cook until chicken and vegetables are cooked through. The potatoes and carrots will be tender when cut. Add milk to richen the broth and cook about another twenty to thirty minutes. The chicken pieces will be very tender to either pull apart with a large fork, or remove them with a slotted spoon, cut them up and add back in.
Chicken Pot Pie Soup - enjoying the warming goodness of the pot pie filler without all the extra calories of the crust.
1 bag of chicken breast, skinless and boneless *
1 family size bag of frozen green beans
1 family size bag of frozen corn
1 lb. of carrots
1 medium size bag of yellow roasting potatoes
1 family size can of Cream of Chicken soup
2 large white onions
1/2 cup of milk
Red pepper and rosemary to taste
*If I had had time, I would have used a whole chicken to make this soup.