Ingredients
Soup Ingredients
- 2 cups shredded cooked chicken
- 2 cups diced potatoes
- 1 cup peas and carrots mix
- 4 cups chicken broth
- 1 cup milk or cream
- Salt and pepper to taste
Instructions
- Simmer Potatoes: In a large pot, bring the chicken broth to a gentle boil, then add the diced potatoes. Let them simmer uncovered for about 10 minutes, or until the potatoes are tender but not falling apart.
- Add Chicken and Vegetables: Stir in the shredded chicken and the peas and carrots mix into the simmering broth and potatoes, allowing the vegetables to heat through.
- Finish with Milk: Pour in the milk or cream while stirring to create a creamy texture. Continue heating the soup over medium heat until it is hot and creamy but not boiling, about 5 minutes. Season with salt and pepper to your taste.
Notes
- For an even heartier meal, serve with a flaky biscuit on top or on the side to mimic the traditional pot pie crust experience.
- You can substitute cream with whole milk for a lighter option, or use plant-based milk for a dairy-free variation.
- Cook shredded chicken from leftover roasted or rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
