CHICKEN POT PIE SOUP
RECIPE TYPE
Chicken
SERVES
4 to 6
Prep time: 7 min
Total time: 27 min
Ingredients
INGREDIENTS
2 tbsp Longo’s Salted Butter |
1 small onion, chopped |
2 stalks celery, finely chopped |
1/2 tsp poultry seasoning |
3 tbsp all purpose flour |
1 carton (900mL) Campbell’s Chicken Broth with White Wine |
1 yellow fleshed potato, peeled and cut into 1/2-inch cubes |
1 can (284mL) Campbell’s Condensed Cream of Chicken Soup |
2 cups diced Longo’s Rotisserie Chicken |
2 cups Longo’s Frozen Mixed Vegetables |
Chopped fresh parsley |
Directions
DIRECTIONS
Melt butter in large saucepan over medium heat. Cook onion, celery and poultry seasoning for about 3 minutes or until slightly softened. Add the flour and cook, stirring, for 1 minute.
Gradually stir in broth, scraping up any brown bits. Add the potatoes and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Add condensed soup, chicken and frozen vegetables. Bring to a boil and cook for 2 minutes or until vegetables are heated through. Garnish with fresh parsley.
A Dash of Advice
Top soup with crushed butter crackers or Longo’s Croutons, if desired.
NUTRITIONAL INFORMATION
Per serving (1/6th recipe): 280 calories
| Protein 17g | Fibre 4g |
| Fat 14g | Sugar 4g |
| Carbs 24g | Sodium 970mg |
