Chicken Pot Pie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Milk, nonfat (skim milk), 1.5 cup *Flour whole wheat King Arthur, 0.75 cup Chicken stock, home-prepared, 3 cup Chicken Breast (cooked), no skin, roasted, 32 ounces Mixed Vegetables, frozen, 1.5 package (10 oz)
Whisk remaining milk and flour in a bowl. Bring chicken stock and 0.5 cup of milk to a boil. Lower heat to medium. Slowly add milk/flour mixture. Mix until well blended.
Cube chicken and put in bottom of slow cooker. Layer mixed vegetables on top of chicken. Pour milk/stock mixture over chicken and vegetables. Cook on high for 6 hours or low for 8-10. Mix and serve with biscuits or alone.
Serving Size: makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user AJILLOFTRADES.
Cube chicken and put in bottom of slow cooker. Layer mixed vegetables on top of chicken. Pour milk/stock mixture over chicken and vegetables. Cook on high for 6 hours or low for 8-10. Mix and serve with biscuits or alone.
Serving Size: makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user AJILLOFTRADES.
Nutritional Info Amount Per Serving
- Calories: 416.9
- Total Fat: 7.4 g
- Cholesterol: 118.2 mg
- Sodium: 373.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 5.8 g
- Protein: 52.5 g
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