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Remember how I said that the cream of chicken soup would make a great base for chicken pot pie soup? Well, I was right! Oh my god, it was the most amazing stuff EVER! This recipe blows Marie Callender’s Pot Pie soup out of the water in so many ways! AND it’s far healthier. You can’t beat that!
Make 2 batches of cream soup as directed here: Cream Soup Recipe, but leave out the chicken, we’ll get to that in a minute.
5 chicken strips (or 1 large breast), grilled and chopped
3/4 cup peas (fresh or frozen)
3/4 cup raw carrot, chopped bite sized
3/4 cup raw green beans, chopped bite sized
2 1/2 tbsp thinly sliced celery
3 tbsp onion chopped
Makes 3-4 servings
Prepare the cream soup. Grill and chop the chicken.
Cook the vegetables in a steamer until just tender but not soft.
Sweat the celery and onion in a frying pan with a little butter until slightly tender.
Add all ingredients to the cream soup and warm on low until the soup reaches the desired consistency.
This has got to be one of the most awesome soups ever. I loved it! It’s great too because you could easily swap turkey for the chicken, or you could change up the vegetables. I personally intend to add corn to the next batch. Oh, and we swapped out Swanson Chicken Stock for the chicken broth when we did this. It has more flavor and less sodium. Great stuff!