Bill'S Best Chicken Pot Pie Soup

  1. Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
  2. Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
  3. Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
  4. Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.

russet potatoes, onion, garlic, butter, flour, instant chicken, white pepper, milk, carrots, chicken, salt

Taken from www.food.com/recipe/bills-best-chicken-pot-pie-soup-495366 (may not work)

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