Description
I wanted this soup to be a cross between a chicken pot pie and chicken soup and I believe this recipe hits the mark.
Ingredients
- 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
Instructions
- 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.
- 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.
- Add potatoes
- carrots
- chicken bouillon
- pepper
- and salt; cook until vegetables are tender
- about 20 minutes.
- Add shredded chicken and frozen peas and corn. Cook until heated through
- about 5 more minutes.
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Servings: 8