"VELVET CUCUMBER CHICKEN SOUP" ... BY NANCY

Provided by Nancy J. Patrykus

Time 3h10m

Number Of Ingredients 9

1 large or two med. cucumners, peeled, seeded & minced
2 can(s) cream of chicken soup
1 can(s) chicken broth
1 can(s) of water
dash of black pepper
1 medium onion..peeled and minced
1 small can white chicken pieces
any served with parsley or & chopped green onion
any fresh & crunchy home made bread or crackers

Steps:

1. Peel and finely chop the cukes .peel and chop onion.
2. Then I mince the onion and cucumbers together.
3. Put 1 can chicken broth in the crock-pot, along with 2 cans cream of chicken soup, and Add one can water. Mix well.
4. Add onions, cucumbers and black pepper to the crock-pot. needs no salt, there is plenty in the canned soup. Cover and cook on low for 6 to 8 hrs. Or on high for 2-3 hours.
5. Add a cup of cooked chicken cut up very small, or 1 can of cooked chicken. see foto. 1/2 hour before serving soup.
6. I had home made whole wheat bread my son made. Nice and crunchy...yummy! or serve with your choice of buttered crackers.
7. Garnish with a couple cucumber slices, and sprinkle with parsley. A crock-pot recipe, I tweaked. And with my pictures. Also cucumbers from my garden. ** NOTE: Did you know hot soup in the summer will cool you?? When you sweat this is why. Your body will cool itself.. when you are overheated...with sweat!!.. Just saying!