CREAMY CHICKEN POT PIE SOUP

Creamy Chicken Pot Pie Soup image

I wanted this soup to be a cross between a chicken pot pie and chicken soup and I believe this recipe hits the mark.

Provided by dmydrlng

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

2 (8 ounce) skinless, boneless chicken breast halves
6 tablespoons salted butter
6 tablespoons all-purpose flour
1 cup evaporated milk
2 (32 ounce) cartons chicken broth (such as Swanson®)
3 large russet potatoes, peeled and cut into chunks
4 medium carrots, peeled and cut into 1-inch chunks
1 cube chicken bouillon
1 ½ teaspoons ground black pepper
1 pinch salt
1 cup frozen peas
1 cup frozen corn

Steps:

Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.
Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.
Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.
Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 43.9 g, Cholesterol 67 mg, Fat 13.2 g, Fiber 4.2 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 1404.5 mg, Sugar 8.3 g