Prep 5 mins
Cook 30 mins
This recipe is easy and can be doubled, tripled, whatever! It is a quick alternative to pot pie as there is no crust to deal with (I always go for the center anyways)
- 473.18 ml cubed cooked chicken, cooked with
- 59.14 ml chopped onion
- 236.59 ml sliced cooked carrot
- 473.18 ml cubed cooked potatoes
- 236.59 ml cooked green peas
- 88.74 ml margarine or 88.74 ml butter
- 78.07 ml flour (I use more because I like it thicker)
- 29.58 ml chicken bouillon granules
- 946.36 ml whole milk or 946.36 ml 2% low-fat milk
- 1.23 ml pepper
- 0.59 ml garlic powder (I use dehydrated garlic and I use about 1-1/2 t)
- To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
- In sauce pan melt margarine or butter.
- Blend in flour, chicken bouillon, garlic and pepper.
- Cook until mixture is smooth and bubbly; gradually add milk.
- Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
- Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
- Serve in bread bowls or over cornbread.
- NOTE: Cook time does not include time for individual ingredients, soup only.
This soup was just what my daughter was craving. She saw a coupon for Sweet Tomatoes restaurant that showed their Chicken Pot Pie Soup and wanted it so I did a quick search and found this. My method was just a bit different than listed but I kept the ingredients the same for the most part. I cooked the chicken breasts in the crock pot all day and made chicken broth at the same time. I removed some of the broth from crock pot and boiled my potatoes and carrots uncovered in the broth until there was only about 1 cup of the broth left. I added the cubed chicken and the peas, melted the butter in a measuring cup and stirred the flour into the melted butter until it was smooth. Then I added the butter/flour mixture slowly into the pan and then the milk, brought the soup to a simmer and in about 5 minutes it was thick and absolutely delicious! I served the soup with biscuits and it was a big hit in my house!
Thanks for this great recipe, starnover! Just had a big bowl for dinner on a snowy evening. Paired it with a spinach salad and Honey Oat Bread (#4218). YUM! I made these modifications: used one glove of garlic instead of garlic powder, used 2 C half & half and 2 C chicken broth, white whole wheat flour. Will make again and again.
So yummy! I made it for my mom and I, and we ate the whole thing with leftovers for later. Awesome in crunchy bread bowls. I switched the peas for lima beans though, since lima beans are full of protein, and I took it easy on the margarine and flour. Overall, really good!