Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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)

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Recipe by Chef mariajane

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.

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READY IN: 40mins

YIELD: 8 cups

UNITS: US

INGREDIENTS

Nutrition

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

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.

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