Quick Chicken Pot Pie Soup

2nd November 2007

Quick Chicken Pot Pie Soup

posted in Food, How-To |

I was craving something creamy and warm, with the onset of Fall weather here in Milton, FL. So I whipped up this comforting soup.

You probably have most of the ingredients in your house right now, so give it a go if the air is starting to get chilly.

Dump in a pot:
1 can of cream of chicken soup (though any “cream of” would probably work)
1 can of milk
1 can of water
1 tbsp bullion (or substitute chicken broth for the can of water)
frozen veggies of your choice
egg noodles

Meanwhile, cut some chicken into chunks and cook it in a pan with a very liberal sprinkling of cinnamon and curry.

When the chicken is done, pop it in the pot with the rest of the stuff. Heat through until the whole thing is warm.

Serve with cheesy garlic biscuits.

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This entry was posted on Friday, November 2nd, 2007 at 5:47 am and is filed under Food, How-To. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

1 On November 5th, 2007, yayanana said:

I made a whole roasted chicken yesterday, so you Know there are leftovers. This is JUST THE TICKET. I will make this tomorrow!

posted on November 5th, 2007 at 7:38 am

2 On November 5th, 2007, yayanana said:

Also…I see you added noodles. Mmmm

posted on November 5th, 2007 at 7:39 am

3 On November 9th, 2007, stellaonline said:

I make something that is virtually the SAME as this, except that I use different spice for chicken, and I use small dollops of biscuit mix, and add to soup mix and let it cook for a bit.

It makes dumplings in the soup instead of adding the egg noodles - and it’s FANTASTIC!

It’s what my boy asks for on that first cold afternoon every year!

*grin*

posted on November 9th, 2007 at 11:48 am

4 On November 9th, 2007, Joyful Abode said: