Tuesday, October 20, 2009

Creamy Chicken Soup

3 boneless, skinless chicken breasts
1/3 cup italian dressing
6 small red skinned potatoes, scrubbed and diced
6 carrots, scrubbed and sliced
3 celery stalks, sliced
1 bunch green onions, minced
4 cups chicken broth
2 cups milk
1 8 ounce package neufchatel cheese
2 cups frozen peas
fresh ground salt and pepper

Cook the chicken and dressing in Crock Pot on High for 4-5 hours; cut into small pieces, reserving liquid for soup. Combine the chicken, broth, onions, potatoes, carrots, celery and liquid from chicken in a large saucepan. Simmer until tender. Add milk, neufchatel, and peas. Stir until cheese is melted and peas are cooked. Season to taste.

No comments:

Post a Comment