Recipe By dmydrlng
Rating
Published Dec 27th
Prep 10m Cook 55m Additional - Ready In 1h 5m
Servings 8 servings Calories 370.6

I wanted this soup to be a cross between a chicken pot pie and chicken soup and I believe this recipe hits the mark.

Recipe 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 ½ teaspoons ground black pepper
  • 1 pinch salt
  • 1 cup frozen peas
  • 1 cup frozen corn

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.
  4. 4 Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.

Nutrition Facts

  • Calories 370.6
  • Carbohydrate 43.9 g
  • Cholesterol 67 mg
  • Fat 13.2 g
  • Fiber 4.2 g
  • Protein 19.9 g
  • Saturated Fat 7.3 g
  • Sodium 1404.5 mg
  • Sugar 8.3 g

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Chef's Notes

Regular milk works too (instead of evaporated) but will yield a less rich soup. Feel free to add any other vegetables and herbs you like, I just put in my favorites; I say use the Swanson(R) broth because it honestly tastes the best. Everything else I've tried is just too bland.

Reviews

  1. First, I did make some minor substitutions when making this soup. I used gluten-free flour and leftover chicken breast, otherwise, the recipe was made as written. It is a quick and easy soup to prepare and overall it tastes okay and is a basic chicken pot pie soup recipe with room to make adjustments based - Read more ...
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