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Chicken Pot Pie Soup

Recipe from the January 2012 Newsletter

Serves 13

A delicious comfort food made into a soup, perfect for those chilly days!


    • 1 cup onion chopped
    • 1 to 2 cup carrot chopped
    • 1 cup celery chopped
    • 1 large garlic clove, minced
    • 1 tablespoon olive or canola oil
    • 1/4 cup flour
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon poultry seasoning
    • 2 (32-ounce) boxes chicken broth
    • 4 cups potatoes peeled and diced
    • 1 teaspoon salt
    • 2 cups deli rotisserie chicken shredded or torn into thick chunks
    • 2 cups uncooked yolk free wide noodles
    • 1 (12-ounce) can evaporated milk
    • 1 cup frozen peas


    In a Dutch oven or soup kettle, saute the onion, carrots, celery, and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme, and poultry seasoning until blended; saute for 1 minute longer. Gradually add broth, potatoes, and salt; bring to a boil. Reduce heat; cover adn simmer for 15-20 minutes or until potatoes andcarrots are tender. Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk and peas; heat through (do not boil). Serve immediately, especially delicious in bread bowls!

    January 2012 Newsletter

    Be sure to check the Cook'n Recipe Archive for more recipes.

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