Creamy Chicken and Veggie Souperpie

Name: Creamy Chicken and Veggie Souperpie
Total time: 40 min
Yield: 2
Ingredients: 2 (8 oz) skinless, boneless chicken breast halves; 6 tbsp salted butter; 6 tbsp all-purpose flour; 1 cup evaporated milk; 2 (32 oz) cartons chicken broth (e.g., Swanson®); 3 large russet potatoes, peeled and cut into chunks; 4 medium carrots, peeled and cut into 1-inch chunks; 1 cube chicken bouillon; 1.5 tsp ground black pepper; 1 pinch salt; 1 cup frozen peas; 1 cup frozen corn

Indulge in this creamy chicken pot pie-inspired soup, brimming with tender chicken and hearty vegetables for a comforting one-pot meal.

Recipe Info

Prep Time

40 min

Difficulty

Easy

Servings

Nutrition

calories371kcal

carbohydrates44g

fat13g

protein20g

sodium1405mg

sugar8g

Lunch American

Ingredients

2 (8 oz) skinless, boneless chicken breast halves

6 tbsp salted butter

6 tbsp all-purpose flour

1 cup evaporated milk

2 (32 oz) cartons chicken broth (e.g., Swanson®)

3 large russet potatoes, peeled and cut into chunks

4 medium carrots, peeled and cut into 1-inch chunks

1 cube chicken bouillon

1.5 tsp ground black pepper

1 pinch salt

1 cup frozen peas

1 cup frozen corn

Directions

In a large pan, add ½ inch of water and place over medium heat. Bring to a simmer (about 2 mins). Add the chicken, cover, and cook until no longer pink in the center and juices run clear, 15 to 20 minutes. Transfer chicken to a plate and shred when cool enough to handle.

In a large pot, melt butter. Add flour and stir constantly with a wooden spoon or whisk until a thick paste forms; cook roux for 2 more minutes. Add evaporated milk, stirring to incorporate. Add chicken broth and continue stirring until no lumps remain. Bring to a boil.

Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, around 20 mins.

Include shredded chicken, frozen peas, and corn. Cook until heated through, about 5 more mins.