Chicken Pot Pie Soup Recipe

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: serving size: 8 cups (2l)
Ingredients: Soup; 2 tbsp Crisco® Canola Oil; 1 onion, chopped; 3 carrots, diced; 2 stalks celery, diced; 1 red pepper, diced; 2 tbsp fresh thyme; 1 1/2 - 2 cups chopped cooked chicken; 4 cups chicken stock; 1 cup frozen peas; 1 can Carnation® Fat Free Evaporated Milk

Ingredients

Soup
2 tbsp Crisco® Canola Oil
1 onion, chopped
3 carrots, diced
2 stalks celery, diced
1 red pepper, diced
2 tbsp fresh thyme
1 1/2 - 2 cups chopped cooked chicken
4 cups chicken stock
1 cup frozen peas
1 can Carnation® Fat Free Evaporated Milk

	PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD serving size: 8 cups (2l)

Instructions

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.