Chicken Leftover Soup
So Good for the Soul and the Cold
by Jane Collinge Mack

Last night we had this huge chicken roast and we found ourselves with leftovers.

My husband suggested chicken salad, but with the weather being so cold I thought a nice hot soup might be better.

• 1 Cup of chopped chicken
• 1 Can cream of corn soup
• 1 Can of corn
• 2 carrots sliced in ¼ inch
• 1 head of broccoli diced
• 1 tsp of Bells poultry seasoning
• 1 cup of milk
• 1 tsp salt
  
  

Add all the ingredients to a crock pot and slowly stir in the milk.

Placed the heat setting of the crock pot on a high setting and cook for 5 hours.

 

 

 

 

 

 

 

Jane Collinge Mack has been a Pitman resident for the past 15 years and is the owner of Jane Mack Consulting Inc.




Jane is a regular writer for The Women of Gloucester County online magazine and is our Executive Homemaker columnist. From gourmet cooking to troubleshooting old mainframe systems, she will share great ideas and fun tips with us.

Jane is also the mother of three daughters and is married to Rick, a pretty handy guy himself.