{"id":355,"date":"2010-10-03T18:48:00","date_gmt":"2010-10-04T00:48:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2010\/10\/03\/connecting-with-cousins\/"},"modified":"2015-06-09T15:21:40","modified_gmt":"2015-06-09T21:21:40","slug":"chicken-pot-pie-soup-2","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/chicken-pot-pie-soup-2\/","title":{"rendered":"Chicken Pot Pie Soup"},"content":{"rendered":"
We had a crazy good time with cousins and dined on steamy Chicken Pie Soup this past weekend.<\/div>\n
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Nestled under Mt. Timpanogos, we savored every moment of a perfect Fall weekend at Aspen Grove, Utah. Brilliant autumn color covered the hillsides and leaves danced past our windows. Friday, Saturday and most of Sunday were amazingly warm, Indian summer days. By late Sunday afternoon, the wind was blowing and storm clouds gathered, but we were warm and cozy, enjoying the time of our lives!<\/div>\n

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“Cousins are many. Best friends are few. What a rare delight to find both in you.”<\/div>\n
Meet my guy’s cousins. One of the best things about marriage is gaining family. We all have such fun together. Yes, we are all aging, and it’s certainly not my best group shot, (actually it wasn’t taken by me, just my camera), but at our ages, it’s kind of nice to be out of focus and blurry!<\/div>\n
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We played together for 3 delightful days. We had no serious agenda, just time to visit, sharing family updates and old and new pictures. On Saturday afternoon some hiked to Stewart Falls, and Sunday we watched General Conference together. Our love and thanks to the wonderful family who hosted us. It was planned and carried out to perfection.<\/div>\n

This image was taken just before dusk, from the balcony of the lodge where we stayed.<\/p>\n


\n<\/a>\"\"<\/a><\/p>\n

Our meals were fabulous! I will be sharing some recipes from the next generation of gourmet cousins in the near future. On Sunday evening I served Black Bean Soup<\/a> and Chicken Pot Pie Soup.<\/div>\n
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Chicken Pot Pie Soup<\/h2>\n

was given to me by a sweet friend in my neighborhood. For 3 years, she served this soup often to hungry missionaries. It tastes like a yummy chicken pot pie without the crust. For those of you who live a low-carb lifestyle, just eat around the potatoes. So break out your slow-cooker and throw together some warm, appealing goodness that will make you extra contented on a chilly October evening!<\/p>\n

\"\"<\/a><\/p>\n

Add a glorious green-salad and some steaming hot bread and as always, serve with lots of love…<\/p>\n

\t\n
Chicken Pot Pie Soup<\/div>\n
<\/div>\n
Recipe Type<\/span>: Soup<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Serves: 6-8 servings<\/span><\/div>\n
Chicken Pot Pie Soup 2 cups chicken broth 2 cans Campbell’s golden mushroom soup 3 boneless, skinless chicken breasts 3 cups potatoes, peeled and cut in chunks 1-1\/2 cups carrots, peeled and sliced 1 cup frozen corn 1 small can sliced mushrooms with juice 1 large onion, chopped 1 cup frozen peas Seasonings of choice Place all ingredients in a slow cooker except the peas. Season to taste with your favorites or some of mine: Onion powder or onion salt Chicken bouillon, (I use Better Than Bouillon, chicken flavor) Basil or Italian seasoning Lawry’s Seasoning Salt Cook on high for approximately 3 hours. Add frozen peas and let cook 15-20 minutes. Serves 6-8 generously.<\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 2 cups chicken broth<\/li>\n
  • 2 cans Campbell’s golden mushroom soup<\/li>\n
  • 3 boneless, skinless chicken breasts<\/li>\n
  • 3 cups potatoes, peeled and cut in chunks<\/li>\n
  • 1-1\/2 cups carrots, peeled and sliced<\/li>\n
  • 1 cup frozen corn<\/li>\n
  • 1 small can sliced mushrooms with juice<\/li>\n
  • 1 large onion, chopped<\/li>\n
  • 1 cup frozen peas<\/li>\n
  • Seasonings of choice<\/li>\n
  • Onion powder or onion salt<\/li>\n
  • Chicken bouillon, (I use Better Than Bouillon, chicken flavor)<\/li>\n
  • Basil or Italian seasoning<\/li>\n
  • Lawry’s Seasoning Salt<\/li>\n
  • <\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Place all ingredients in a slow cooker, except the peas.<\/li>\n
    2. Cook on high temperature for approximately 31\/2 hours.<\/li>\n
    3. Add frozen peas and let cook 15-20 minutes.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.3.3070<\/div>\n<\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"

      We had a crazy good time with cousins and dined on steamy Chicken Pie Soup this past weekend. Nestled under Mt. Timpanogos, we savored every moment of a perfect Fall weekend at Aspen Grove, Utah. Brilliant autumn color covered the hillsides and leaves danced past our windows. Friday, Saturday and most of Sunday were amazingly…<\/p>","protected":false},"author":2,"featured_media":3355,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[124,39],"tags":[126,225,97],"yoast_head":"\nChicken Pot Pie Soup - Cheery Kitchen<\/title>\n<meta name=\"description\" content=\"Yummy Chicken Pot Pie Soup is savory, creamy, and good. 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