Who doesn’t just love chicken pot pie? Then making a soup out of it is like a perfect home run.
It may be 80 degrees in Texas but I am trying really really hard to tell myself that it is nice and chilly outside. I refuse to have a hot Winter and Christmas. Bring on the cold front and soon!
Instead of giving Santa Hot Chocolate everyone is going to need and put out Iced Mocha’s.
Chicken Pot Pie Soup
Yield: 6-8 servings
1/4 cup flour
2 cups water
2 cups milk
1 10 3/4oz. can cream of chicken soup
1 cup celery, chopped
1/2 medium onion, chopped
1 chicken bouillon cube
1/4 tsp ground black pepper
1/8 tsp ground thyme
1/2 cup peas
1 cup carrots, chopped
1 cup green beans
3/4 cup corn
2 potatoes, peeled and cut into small chunks
1 lb. chicken, cooked and chopped
In a small bowl combine the flour and 1/2 cup of water. Stir the mixture until it is well combined and then set aside.
Bring the rest of the water, milk and cream of chicken to a boil. Stir the mixture so that the cream of chicken is well mixed with milk and water. Add the celery, onion, bouillon, pepper, thyme, peas, carrots, green beans, corn and potatoes to the pot. Cook for 20 minutes on medium heat and stir occasionally. Stir in the chicken along with the flour and water mixture. Cook on low for 5 minutes. Add salt to taste.
slightly adapted from Skinny Taste