Lunch Recipe

Creamy Chicken Pot Pie Soup

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

Step: 3

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

Step: 4

Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.