Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Ingredients: 2 cups cubed cooked chicken, cooked with; 1/4 cup chopped onion; 1 cup sliced cooked carrot; 2 cups cubed cooked potatoes; 1 cup cooked green peas; 6 tablespoons margarine or 6 tablespoons butter; 1/3 cup flour (I use more because I like it thicker); 2 tablespoons chicken bouillon granules; 4 cups whole milk or 4 cups 2% low-fat milk; 1/4 teaspoon pepper; 1/8 teaspoon garlic powder (I use dehydrated garlic and I use about 1-1/2 t)

11 ingredients

8 steps

Ingredients

2 cups cubed cooked chicken, cooked with
1/4 cup chopped onion
1 cup sliced cooked carrot
2 cups cubed cooked potatoes
1 cup cooked green peas
6 tablespoons margarine or 6 tablespoons butter
1/3 cup flour (I use more because I like it thicker)
2 tablespoons chicken bouillon granules
4 cups whole milk or 4 cups 2% low-fat milk
1/4 teaspoon pepper
1/8 teaspoon garlic powder (I use dehydrated garlic and I use about 1-1/2 t)

Directions

1

To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
2

In sauce pan melt margarine or butter.
3

Blend in flour, chicken bouillon, garlic and pepper.
4

Cook until mixture is smooth and bubbly; gradually add milk.
5

Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
6

Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
7

Serve in bread bowls or over cornbread.
8

NOTE: Cook time does not include time for individual ingredients, soup only.