Ingredients
Prep
- 1/2 pound baby gold potatoes
- 2 C frozen chopped carrots
- 1 C frozen chopped celery pepper onion
- 1 C frozen corn
- 16 oz frozen green beans
- 1 C frozen peas
- 1/2 C frozen spinach
- 1 T minced garlic
- 2 bay leaves
- salt and pepper to taste
On Cooking Day
- 32 oz chicken broth
- 1 C half & half
- 1/4 C cornstarch
- salt and pepper to taste
- 1 package dinner rolls
Instructions
To Assemble
- Chop potatoes into bite size pieces and add to large zipper bag. *optional: add 1 T olive oil and shake bag to coat potatoes and prevent browning.
- Add remaining ingredients to potatoes. Zip to seal.
To Cook
- Pour vegetables into slow cooker. Add chicken broth and cook on low for 6-8 hours.
- Mix half & half and cornstarch in a small bowl and pour into soup. Turn to HIGH and cook 30 minutes. Add salt and pepper to taste.
- Serve with dinner rolls.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|
Add 2 cups cooked cubed chicken (from deli roasted chicken) to soup if desired.
©5dinners1hour llc 2026 · viewed on www.5dinners1hour.com on 09/12/26
