Chicken Pot Pie Soup
Makes 8 cups (2L)
Prep Time 15 mins
Cook Time 20 mins
Serves N/A
Difficulty N/A
Ingredients
- 2 tbsp (30 mL) Canola Oil
- 1 onion, chopped
- 3 carrots, diced
- 1 red pepper, diced
- 2 tbsp (30 mL) fresh thyme
- 1 1/2-2 cups (375-500 mL) chopped cooked chicken
- 2 tbsp (30 mL) Robin Hood® All Purpose Flour
- 4 cups (1 L) chicken stock
- 1 cup (250 mL) frozen peas
- 1 can (354 mL) Carnation® Fat Free Evaporated Milk
- 2 stalks celery, diced
Directions
Step 1:
Heat oil in large saucepan over high heat. Add vegetables, thyme, salt and pepper.
Step 2:
Cook and stir until vegetables begin to soften, about 5 minutes.
Step 3:
Add cooked chicken. Add flour and stir to coat. Cook 1 minute, stirring constantly.
Step 4:
Add chicken stock and stir, picking up any cooked bits from bottom of pan.
Step 5:
Bring to a boil. Reduce to simmer, cover and cook about 10 - 15 minutes, or until vegetables are soft.
Step 6:
Add frozen peas and evaporated milk and stir until heated through.
Step 7:
Serve.