Name: Creamy Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Skinless, boneless chicken breast halves - 2 (8 ounce); Salted butter - 6 tablespoons; All-purpose flour - 6 tablespoons; Evaporated milk - 1 cup; Chicken broth (such as Swanson®) - 2 (32 ounce) cartons; Russet potatoes, peeled and cut into chunks - 3 large; Carrots, peeled and cut into 1-inch chunks - 4 medium; Chicken bouillon - 1 cube; Ground black pepper - 1 ½ teaspoons; Salt - 1 pinch; Frozen peas - 1 cup; Frozen corn - 1 cup

Ingredients for - Creamy Chicken Pot Pie Soup

1. Skinless, boneless chicken breast halves 2 (8 ounce)

2. Salted butter 6 tablespoons

3. All-purpose flour 6 tablespoons

4. Evaporated milk 1 cup

5. Chicken broth (such as Swanson®) 2 (32 ounce) cartons

6. Russet potatoes, peeled and cut into chunks 3 large

7. Carrots, peeled and cut into 1-inch chunks 4 medium

8. Chicken bouillon 1 cube

9. Ground black pepper 1 ½ teaspoons

10. Salt 1 pinch

11. Frozen peas 1 cup

12. Frozen corn 1 cup

How to cook deliciously - Creamy Chicken Pot Pie Soup

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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