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1 can Campbell's cream of potato soup
1 can single strength chicken broth
2 cans creamed corn
2 breasts of chicken
3 celery stalks, sliced thin
1 large onion, chopped
3 scallions (tops and bottoms), sliced
3 medium carrots, sliced
2 cloves garlic, smashed and minced
1/2 tsp thyme
Salt and pepper to taste
1 cup milk or cream
1 cup instant potato flakes
1/4 cup minced parsley
Put everything in the slow cooker except the milk, potato flakes and parsley and cook on low overnight (about 7 hrs). In the morning, break chicken breasts apart, add the remaining ingredients and adjust the seasonings. It made a great soup to take to work.
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