Creamy Chicken Pot Pie Soup

Name: Creamy Chicken Pot Pie Soup
Total time: 65
Yield: 8
Ingredients: 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

Recipe by dmydrlng from allrecipes.com

Lunch 1 Hr. 5 Mins.

Ingredients

8 servings

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2 (8 ounce) skinless, boneless chicken breast halves
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6 tablespoons salted butter
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6 tablespoons all-purpose flour
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1 cup evaporated milk
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2 (32 ounce) cartons chicken broth (such as Swanson®)
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3 large russet potatoes, peeled and cut into chunks

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4 medium carrots, peeled and cut into 1-inch chunks
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1 cube chicken bouillon
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1.5 teaspoons ground black pepper
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1 pinch salt
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1 cup frozen peas
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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.