Lunch Recipe

Easy Chicken Pot Pie Soup

Chicken pot pie without the baking, in soup form. Serve with biscuits, cornbread, or even toast.

INGRIDIENT

4 cups milk

2 cups water

2 (15 ounce) cans mixed vegetables, drained

¾ pound cooked, cubed chicken breast meat

2 medium red potatoes, diced

1 large stalk celery, diced

½ medium onion, diced

1 tablespoon chicken soup base

¼ teaspoon poultry seasoning, or to taste

ground black pepper to taste

2 tablespoons cornstarch

¼ cup water, or as needed

DIRECTION

Step: 1

Combine milk, water, mixed vegetables, chicken, potatoes, celery, onion, soup base, poultry seasoning, and pepper in a large soup pot; bring to a boil. Reduce heat to a simmer.

Step: 2

Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.

Step: 3

Simmer until vegetables are tender, about 10 minutes, adding water if soup is too thick.

NUTRITION FACT

Per Serving: 296 calories; protein 26.9g; carbohydrates 33g; fat 5.9g; cholesterol 61.9mg; sodium 797.3mg.

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