Diva Tasting: Chicken Pot Pie Soup…

Chicken Pot Pie Soup


1 cup butter

1 cup chopped onion

½ cup all-purpose flour

¼ teaspoon Kosher salt (Optional)

½ teaspoon black pepper

1 (10.75 ounce) can cream of chicken soup, undiluted

1 Quart Chicken Broth

2 Cups Half-And-Half

1 rotisserie chicken, skinned and cubed

1 Large Bag of Frozen Mixed Vegetables Thawed


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Melt the butter in large soup pot over medium-low heat, and cook and stir the onion with butter until translucent, about 5 minutes. Stir in the flour, salt, and pepper to make a paste. Whisk in the chicken soup, chicken broth and milk, and cook and stir the sauce until smooth and thickened, about 5 minutes. Lightly mix in the cooked chicken and mixed vegetables. Bring soup to a bubble and cook another 20 minutes.

Step 4 When soup is bubbling reduce heat to low. Serve with flaky biscuits or artisan toast. Serves 8


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