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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 3 |
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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. 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) |
Directions:
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.
2. 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.
3. Bring to a boil. Reduce to a simmer, cover and cook about 10-15 minutes, or until vegetables are soft.
4. Add frozen peas and evaporated milk and stir until heated through.
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