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.

• Ready In: 40 mins
• Yields: 8 cups

Ingredients

• 2  tablespoons canola oil
• 1  onion, chopped
• 3  carrots, chopped
• 2  stalks celery, diced
• 1  red pepper, diced
• 1  tablespoon fresh thyme, chopped
•  salt and pepper
• 1 1⁄2-2  cups  cooked chicken, chopped
• 2  tablespoons flour
• 4  cups  chicken stock
• 1  cup  frozen peas
• 1 (370 ml) can Carnation Evaporated Milk (fat-free)

Directions

1. 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.
2. 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.
3. Bring to a boil. Reduce to a simmer, cover and cook about 10-15 minutes, or until vegetables are soft.
4. Add frozen peas and evaporated milk and stir until heated through.