2 cups of chicken or vegetable stock 2 cans of low sodium cream of mushroom soup 3-4 carrots peeled and sliced or julienned 1/2 teaspoon black pepper 1 teaspoon of cayenne pepper 1/2 teaspoon cumin 1/2 oz fresh rosemary leaves (chopped or minced) 1 large or 2 medium potatoes peeled and cubed (sweet potatoes can work for this recipe as well) 2 cups of frozen peas (thawed) 1 cup of cooked navy beans 1 medium white or yellow onion 2 lbs of fully cooked boneless, skinless chicken breasts (strip cut for small chicken fingers)* 2 celery stalks (cleaned & sliced) 2-3 cloves of garlic (minced) Use a slow cooker for the best results: Add your stock and all the other pre-measured ingredients to the slow cooker on low to medium setting and allow them to cook for up to 6 hours. Serve warm, garnish with your favorite green leafy veggie. * You may choose to add the chicken into the pot at the same time or cover and refrigerate the chick
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