Chicken Pot Pie Soup
You’ll get the same delicious flavors as a chicken pot pie recipe, but in soup form. Make this hearty and delicious chicken pot pie soup on a cold winter night. It pairs well with biscuits or crusty bread.
- 1/4 cup butter
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 12 ounce can cream of corn soup
- 12 ounce can cream of mushroom soup
- salt, to taste
- pepper, to taste
- 1 cup chicken broth
- 3 1/2 cup rotisserie chicken, cooked, shredded
- 1 1/2 cup frozen mixed vegetables, thawed
- In a large saucepan, melt the butter over medium heat and add in the onions and garlic. Cook for 3 minutes, stirring occasionally, until the onions are translucent and tender; add salt and pepper to taste. Add in the cream of corn and mushroom soups as well as the chicken broth, stirring until the mixture has thickened. Add in the chicken and frozen vegetables. Cook on low for 5 minutes and serve.
Chicken Pot Pie Soup You’ll get the same delicious flavors as a chicken pot pie recipe, but in soup form. Make this hearty and delicious chicken pot pie soup on a cold winter night. It pairs well with biscuits or crusty bread. 1/4 cup butter 1 large onion, finely chopped 2 garlic cloves, finely chopped 12 ounce can cream of corn soup 12 ounce can cream of mushroom soup salt, to taste pepper, to taste 1 cup chicken broth 3 1/2 cup rotisserie chicken, cooked, shredded 1 1/2 cup frozen mixed vegetables, thawed In a large saucepan, melt the butter over medium heat and add in the onions and garlic. Cook for 3 minutes, stirring occasionally, until the onions are translucent and tender; add salt and pepper to taste. Add in the cream of corn and mushroom soups as well as the chicken broth, stirring until the mixture has thickened. Add in the chicken and frozen vegetables. Cook on low for 5 minutes and serve.
Chicken Pot Pie Soup
