![Creamy Chicken Pot Pie Soup](https://img.recipemate.app/insecure/rs:fit:1000:1000:no:0/plain/local:/0ce53a5c-77ea-4f54-8c7c-ea27288853e9.webp)
Ingredients
8 servings
- •2 (8 ounce) skinless, boneless chicken breast halves
- •6 tablespoons salted butter
- •6 tablespoons all-purpose flour
- •1 cup evaporated milk
- •2 (32 ounce) cartons chicken broth (such as Swanson®)
- •3 large russet potatoes, peeled and cut into chunks
- •4 medium carrots, peeled and cut into 1-inch chunks
- •1 cube chicken bouillon
- •1.5 teaspoons ground black pepper
- •1 pinch salt
- •1 cup frozen peas
- •1 cup frozen corn
Instructions
- Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.
- Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.
- Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.
- Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.
Nutritional Facts
Per 8 servings
- Calories: 371
- Carbohydrate: 44g
- Fat: 13g
- Fiber: 4g
- Protein: 20g
- Sugar: 8g