Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters sliced cooked carrot; 2 Tbsps chicken bouillon granules; 473 milliliters cubed cooked chicken, cooked with; 79 milliliters flour (I use more because I like it thicker); 0 teaspoons garlic powder (I use dehydrated garlic and I use about 1-1/2 t); 237 milliliters cooked green peas; 6 Tbsps margarine or 6 tablespoons butter; 59 milliliters chopped onion; 0 teaspoons pepper; 473 milliliters cubed cooked potatoes; 946 milliliters whole milk or 4 cups 2% low-fat milk

Chicken Pot Pie Soup might be just the main course you are searching for. This recipe makes 4 servings with 609 calories, 31g of protein, and 35g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Several people made this recipe, and 119 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. A mixture of carrot, onion, garlic powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1 To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).2 In sauce pan melt margarine or butter.3 Blend in flour, chicken bouillon, garlic and pepper.4 Cook until mixture is smooth and bubbly; gradually add milk.5 Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.6

Ingredients you will need

Chicken Bouillon