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Chicken Pot Pie Soup

Ingredients

2 (8 ounces)

skinless, boneless chicken breast halves

6 tablespoons

salted butter

6 tablespoons

all-purpose flour

1 cup

evaporated milk

2 (32 ounce)

chicken broth

3 large

russet potatoes

4 medium

carrots

1 cube

chicken bouillon

1.5 teaspoons

ground black pepper

1 pinch

salt

1 cup

frozen peas

1 cup

frozen corn

Instructions

STEP 1

Place water in a large pan; simmer. Add chicken, cover, and cook until no longer pink, about 15-20 minutes. Shred when cool.

STEP 2

Melt butter in a large pot. Stir in flour to form a paste; cook roux for 2 minutes. Add evaporated milk; stir to combine. Add broth and bring to a boil.

STEP 3

Add potatoes, carrots, bouillon, pepper, and salt. Cook until vegetables are tender, about 20 minutes.

STEP 4

Stir in chicken, peas, and corn. Cook until heated through, about 5 more minutes.

Nutrition Facts

(per serving)

Calories:

371 calories

Servings:

8 servings

Carbohydrates:

44 g

Fat:

13 g

Fiber:

4 g

Protein:

20 g

Sugar:

8 g

Meal Effort

Preparation:

10 minutes

Cook:

50 minutes

Total:

1 hrs

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