Chicken Pot Pie-less Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 can (12 oz) low sodium corn2 cans cream soup (I used Campbell's cream of Potato condensed)1 cup or 1 8.25 oz can cooked, sliced carrots, low sodium1 cup skim milk8 oz (1/2 bag) frozen peas (for best flavor and texture do not use canned peas--you family will thank you)3 boneless, skinless chicken breasts (halves? they were frozen, in a bag)seasoning to taste, I used chicken seasoning, Italian seasoning, garlic powder, and terragon
Cook chicken breast in skillet with seasoning; dice either before or after cooking (I dice during while still partly frozen, makes easier). While chicken is cooking, stir milk into soup in a large saucepan until well blended, only lumps should be potato. Drain and rinse cans of corn and carrots in a strainer; add to soup over low heat. Keep soup on low, stirring occasionally as bottom may scorch. Rinse peas in hot water, drain and add to soup. Taste soup for possible addition of seasoning. By this time the chicken should be done, add to soup; bring to simmer. Turn off heat, serve and enjoy!
Serving Size: makes five 2-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user WANNABESLIM2014.
Serving Size: makes five 2-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user WANNABESLIM2014.
Nutritional Info Amount Per Serving
- Calories: 240.1
- Total Fat: 3.4 g
- Cholesterol: 47.1 mg
- Sodium: 945.6 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 4.4 g
- Protein: 22.0 g
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