Slow Cooker Soup

1 1/2 lb Chicken breast, boneless skinless

16 oz Olive garden italian dressing

16 oz Penne pasta

1/4 tsp Black pepper

8 oz Cream cheese

1/4 cup Parmesan cheese, grated

1/4 cup Parmesan cheese

2 Chicken breasts, about 1.5lbs, large boneless skinless

2 Bay leaves, dried

4 Carrots, medium

4 stalks Celery

4 cloves Garlic

1/2 Lemon

3 tbsp Parsley, fresh

1 tsp Rosemary, dried

1 tsp Thyme, dried

1 Yellow onion, medium

8 cups Chicken stock or broth

8 oz Egg noodles

1 Salt and pepper

3 Chicken breasts, boneless skinless

1/4 cup Cilantro

2 cups Corn, frozen

1 can Green chilies

2 cups Chicken broth

2 tbsp Taco seasoning

1 Tortilla strips or tortilla chips

4 cups Cheddar cheese

1 cup Sour cream

1 Butternut squash, medium large

2 Carrots

1/2 15 oz. can Pumpkin puree, organic

1 Yellow onion, small

3 cups Vegetable broth

1/2 tsp Cinnamon

2 tbsp Coconut sugar

1 pinch Nutmeg

1/2 tsp Pepper, cracked

1 tsp Salt

1/2 cup Heavy cream

2 1/2 lbs Chicken breasts or thighs, boneless skinless

24 oz Chicken broth

4 oz Salsa, green

1 Salt and pepper

4 oz Cream cheese

1 cup Half and half or heavy cream

2 cup Monterey jack cheese

1 28 oz can Enchilada sauce, green

1 lb Italian sausage

2 (15oz) cans Italian diced tomatoes

3 cups Spinach, fresh

4 cups Vegetable or chicken broth

1 (20oz) bag Cheese tortellini, frozen

8 oz Cream cheese