Description
Chicken pot pie without the baking, in soup form. Serve with biscuits, cornbread, or even toast.
Ingredients
- 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
Instructions
- 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.
- Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.
- Simmer until vegetables are tender
- about 10 minutes
- adding water if soup is too thick.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6