Chicken Pot Pie Soup

This soup is so easy to make you won’t believe it!  It’s a great use for leftover roasted/rotisserie chickens and even the kids will love it. If I’m in a pinch sometimes I’ll grab a rotisserie chicken from the grocery store and use it to make this hearty soup… One bite and you’ll be hooked!

What You’ll Need:

*  4 cups+ cooked chicken cut/chopped into bite sized pieces

*  One large bag of Bird’s Eye Classic Vegetable Mix or other blend with carrots, peas, corn and green beans (or your other favorite veggies)

*  1 can of Campbell’s Cream of Chicken Soup

*  1 can of Campbell’s Cream of Broccoli Soup

*  1 can of Campbell’s Cheddar Cheese Soup

*  3-4 cups of Milk

*  1  tablespoon of salt

*  1-2 teaspoons of pepper

*  4 tablespoons of onion flakes

*  Parsley

In a large sauce pan combine milk and cream of chicken soup, cream of broccoli, and cheddar cheese soup.  Whisk thoroughly to mix together.

Add thawed veggie mix.  The Bird’s Eye Classic Vegetable Mix works well for my family.  It contains carrots, peas, corn, and green beans.  Use whatever frozen blend you enjoy most.  If I’m making the soup on the fly and didn’t have time to thaw, I cook the veggies in the microwave and cut the cooking time indicated on the bag in half.

Next add the cooked chicken.  This recipe puts leftover roasted or rotisserie chicken to great use, but I have also used other cooked chicken as well. Next add salt, pepper, onion flakes and parsley to taste.

Cook over medium high heat for approximately 10 minutes until heated through, stirring often.  Serve with or without crumbled crackers on top.

*  For a lower calorie and lower fat version of this recipe simply use skim milk and the Campbell’s 98% fat free cream of chicken and cream of broccoli soups.

*  Other soups like cream of potato, cream of celery and cream of mushroom have tasted just as good when I ran out of one of the other soups called for in the recipe.

*  Add more or less salt and pepper per your taste.  I start out with small amounts and taste-test as I go.  Some of the cooked chicken I have used has been more or less flavorful requiring me to adjust the salt, pepper, and onion amounts.

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