Bill's Best Chicken Pot Pie Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 medium russet potatoes, peeled and diced
• 1 small onion, chopped
• 1 garlic clove, minced
• 6 tablespoons butter
• 1/3 cup flour
• 2 tablespoons instant chicken bouillon and seasoning
• 1/4 teaspoon pepper
• 4 cups 2% low-fat milk
• 2 cups frozen peas and carrots
• 2 cups shredded cooked rotisserie chicken or 2 cups chopped cooked rotisserie chicken
• salt, to taste

Recipe

• 1 steam potatoes until cooked (i steamed them in the microwave for about 5 minutes).
• 2 meanwhile, spray large soup pot or dutch oven with non-stick cooking spray. cook onion and garlic until translucent.
• 3 add butter; when melted, whisk in flour, bouillon and pepper. cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. cook for another minute.
• 4 stir in chicken, peas and carrots, and potatoes. cook for about 1 minute. if too thick, add a little milk. add additional salt, if desired.