Soup

Chicken Pot Pie-less Soup is for Soup.

Chicken Pot Pie-less Soup takes 5 minutes to prepare.

Chicken Pot Pie-less Soup takes 20 minutes to cook.

Chicken Pot Pie-less Soup makes 5 servings.

The ingredients for Chicken Pot Pie-less Soup are:

1 can (12 oz) low sodium corn

2 cans cream soup (I used Campbell's cream of Potato condensed)

1 cup or 1 8.25 oz can cooked, sliced carrots, low sodium

1 cup skim milk

8 oz (1/2 bag) frozen peas (for best flavor and texture do not use canned peas--you family will thank you)

3 boneless, skinless chicken breasts (halves? they were frozen, in a bag)

seasoning to taste, I used chicken seasoning, Italian seasoning, garlic powder, and terragon

Here is how you make Chicken Pot Pie-less Soup:

Cook chicken breast in skillet with seasoning; dice either before or after cooking (I dice during while still partly frozen, makes easier). While chicken is cooking, stir milk into soup in a large saucepan until well blended, only lumps should be potato. Drain and rinse cans of corn and carrots in a strainer; add to soup over low heat. Keep soup on low, stirring occasionally as bottom may scorch. Rinse peas in hot water, drain and add to soup. Taste soup for possible addition of seasoning. By this time the chicken should be done, add to soup; bring to simmer. Turn off heat, serve and enjoy!Serving Size: makes five 2-cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user WANNABESLIM2014.

The nutritional information for Chicken Pot Pie-less Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 240.1

• Total Fat: 3.4 g
• Cholesterol: 47.1 mg
• Sodium: 945.6 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 4.4 g
• Protein: 22.0 g

The dietary needs meet for Chicken Pot Pie-less Soup is Low Fat