Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 20 min
Yield: 8
Ingredients: 2 tbsp (30 mL) Canola Oil; 1 onion, chopped; 3 carrots, diced; 2 stalks celery, diced; 1 red pepper, diced; 2 tbsp (30 mL) fresh thyme; 1 1/2 - 2 cups (375 mL – 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 Skim Milk Fat Free Evaporated Skim Milk

Makes: 8 cups (2 L)

Prep Time 15 mins

Cook Time 20 mins

Serves 8

Difficulty N/A

Ingredients

2 tbsp (30 mL) Canola Oil
1 onion, chopped
3 carrots, diced
2 stalks celery, diced
1 red pepper, diced
2 tbsp (30 mL) fresh thyme
1 1/2 - 2 cups (375 mL – 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 Skim Milk

Fat Free Evaporated Skim Milk

Directions

Step 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. 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 simmer, cover and cook about 10 - 15 minutes, or until vegetables are soft. Add frozen peas and evaporated milk and stir until heated through. Serve.