Crockpot Thai Chicken soup

During my rainy crafternoon weekend I really, really wanted soup.  Did I have soup ingredients?  Nope, not really.  But I had been to Trader Joe's the day before which meant a stocked pantry and freezer so I went exploring.

I found the following:

A box of ready-to-warm roast corn and red pepper soup
Some frozen chicken thighs
A bag of kale
Portobello mushrooms
Thai spice blend (with lemongrass and ginger)
A can of garbanzo beans
A can of coconut milk
And finally, brown rice pasta

Throwing caution to the wind I tossed the chicken (still frozen) in the crock pot and dumped in the box of soup, the spices, and the garbanzo beans.  I turned it on and went back to my reusable sandwich bag project .

I returned about 4 hours later and was surprised by how good it smelled!  I chopped up the mushrooms and kale and tossed them in.  I added the coconut milk and turn it to low and went back to my sewing machine.

At dinner time I made the pasta and spooned the soup into bowls with some of the pasta and topped it with a sprinkle of sea salt.

I was a nice simple dinner for a rainy, lazy day.