Chicken Pot Pie Soup
2 cans cream of chicken soup
2 soup cans milk
1 1/2 cups cooked chicken, cubed
2 cups frozen mixed vegetables or peas and carrots
1 1/2 cups potatoes, cooked, peeled, and cubed
1/2 tsp sage
1/2 tsp thyme
1/4 tsp paprika
1 bay leaf
Pour soup into large saucepan, add milk and bay leaf. Bring just to boiling, stirring to mix soup and milk.
Reduce heat to medium-low. Add chicken, potatoes, and spices. Stir and simmer for 30 minutes.
Increase heat to medium-high. When bubbly, add vegetables. Stir till well mixed.
Heat till bubbles appear, reduce heat to medium-low and simmer for 20 minutes. Remove bay leaf.
Serve with crackers.
The Florida Conference of The United Methodist Church
450 Martin Luther King, Jr. Avenue
Lakeland, FL 33815
(863) 688-5563 or toll free (800) 282-8011