Friday, January 5, 2018

Chicken Pot Pie Soup - Weekend Recipe

This month is all about comfort food.  And chicken soup is the ultimate comfort food.  Go out sledding in all this snow we have and you need a warm-up from within.  This quick and easy soup can be made with left over chicken and canned soups and no one will ever know you did not slave all day.

We have been sharing recipes all month featuring Chicken soup.  See the bottom of the post for more details on our monthly recipe theme.

Chicken Pot Pie Soup

2 cups cubed cooked chicken breast meat
1 16-ounce package frozen mixed vegetables, thawed
1 10.75-ounce can condensed cream of potato soup
1 10.75-ounce can condensed cream of chicken soup
2 cups skim milk (or 2% if you want it creamier)
1/4 tsp sage, dried
1/2 tsp savory or tarragon, dried
1 large potato, cut into 1/2-inch cubes (optional)

In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup, milk and herbs. Heat through over medium high heat and serve with crumbled crackers on top. Serves 4. Multiplies well.  You can also place cold ingredients in your crock pot and place on low heat for an hour to warm up.

Optional: Add cubed potato and simmer for 15 to 20 minutes, or until potato cubes are fork tender. Or cut in a cooked baked potato and simmer to warm.

Notes: In place of crackers, place a hot biscuit on top of each bowl of soup.

To find any recipe featured this month - use the search box and type: ChickJan
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew
   March - Jambalaya
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn & Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

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