Chicken Pot Pie SoupSubmitted by: FUZZYBEEZ
IntroductionYour chicken pot pie with a kick, but without the crust! Your chicken pot pie with a kick, but without the crust!
2 TBSP cornstarch
2 cups swanson chicken broth
4 cups water
1 small potato, diced small
16 oz chicken breast, cooked, diced
1 cup canned corn
1 cup canned peas
1 cup carrots, raw, chopped
1 cup broccoli, raw, chopped
1 cup diced bell pepper(any color)
1/2 cup original rotel tomatoes & chilies
2 TBSP reduced fat sour cream
You can use a bag of frozen classic veggies instead of the canned veggies. I just use canned because I always have them on hand. And you don't have to use the rotel tomatoes if you don't like a little bite in your soup.
Serving Size: makes 6 servings: aproximately 1 and 1/2 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user FUZZYBEEZ.