October 5, 2015.
Recipe # 278.

                                                                    Chicken Stoup

2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Large Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; cleaned and cut into circle slices.
2 Stalks of Celery; ends cut off, cleaned and cut into circle slices.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Chicken Broth.
Water if needed to make it the right consistency.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Chicken, Onion, Garlic and Celery in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours or until done.

This is another great dish for a cool Fall day. It will warm you and fill you up at the same time. Serve it with some nice Bread or Cornbread and enjoy!