Soup Week! Chicken Pot Pie Soup

This soup is always a hit when I make it. Everybody loves classic comfort food like Chicken Pot Pie! This is the easy, soup version.

  • 1/4 cup flour + 1/2 cup water
  • 4 cups milk + 1.5 cups water
  • 1 large celery stalk, chopped
  • 1 small onion, chopped
  • frozen mixed vegetables (corn, beans, peas)
  • 1 potato, peeled and cubed
  • 160z cooked chicken breast, chopped
  • ground black pepper & salt
  • Pinch of Thyme and Parsley flakes
  • package egg noodles
  • 1 can of Campbell's Cream of Chicken soup
  1. Create a slurry by combining 1/2 cup of cold water with flour in a bowl until well blended. Set aside.
  2. Pour remaining water and milk into a large pot. Slowly bring to a boil stirring constantly.
  3. Add celery, onion, seasonings, 1/3 package of egg noodles, vegetables (Except for Potatoes!) and return to a boil. Partially cover and simmer for 20 minutes or until veggies are soft.
  4. Remove lid, add potatoes and chicken. Cook for another 5 minutes or until potatoes are cooked.
  5. Slowly stir in slurry and cream of chicken.
  6. Cook another 5 minutes adding salt and pepper to taste.
Serve with homemade Parmesan garlic bread. Just take two slices of bread, spread with butter, sprinkle with Parmesan cheese then broil it until golden brown!


Stay Warm!

Vicky

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