Chicken Pot Pie Soup

1. 1

   Heat oil in large saucepan over high heat. Add vegetables, thyme, salt and pepper. Cook and stir until vegetables begin to soften, about 5 minutes.

2. 2

   Add cooked chicken. Add flour and stir to coat. Cook 1 minute, stirring constantly. Add chicken stock and stir, picking up any cooked bits from bottom of pan.

3. 3

   Bring to a boil. Reduce to a simmer, cover and cook about 10-15 minutes, or until vegetables are soft.

4. 4

   Add frozen peas and evaporated milk and stir until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.