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
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