CHICKEN POT PIE SOUP
Wrap yourself in comfort with this heartwarming and delicious soup recipe from Carnation. All the savory flavors of a classic chicken pot pie - chicken, celery, carrots, peas, in a creamy sauce - are showcased in this easy-to-make soup. A great cold weather lunch or dinner dish for your family. What a fabulous way to use up leftover roasted chicken.
Provided by Chef mariajane
Categories Low Cholesterol
Time 40m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan over high heat. Add vegetables, thyme, salt and pepper. Cook and stir until vegetables begin to soften, about 5 minutes.
- Add cooked chicken. Add flour and stir to coat. Cook 1 minute, stirring constantly. Add chicken stock and stir, picking up any cooked bits from bottom of pan.
- Bring to a boil. Reduce to a simmer, cover and cook about 10-15 minutes, or until vegetables are soft.
- Add frozen peas and evaporated milk and stir until heated through.
Nutrition Facts : Calories 224.7, Fat 10.6, SaturatedFat 3.4, Cholesterol 37.4, Sodium 287.5, Carbohydrate 17.9, Fiber 2.1, Sugar 5.3, Protein 14.6
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