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Chicken Pot Pie Soup

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 40 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 2 cans (14.5 oz. - 15 oz. each) chicken broth
  • 1 chicken breast (8 oz.), cut into small cubes
  • 12 oz. small pasta shells
  • 2 cups frozen mixed vegetable mix (carrots, corn, peas & green bean mix)
  • 1 can (10 oz. - 12 oz.) cream of chicken soup
  • 1 1/2 cups low fat milk
  • 2 Tbsp. all-purpose flour
  • 2 cups shredded cheddar cheese
make it
1. In a large sauce pan, bring chicken broth to a boil over high heat.

2. In a small frying pan, brown cubed chicken over medium heat. Once browned remove from heat and set aside.

3. Add pasta, vegetables, cream of chicken soup & 6 oz. of water and return to boil. Boil until soup is dissolved, stirring frequently. Reduce heat and let simmer, uncovered, for about 5 minutes.

4. Add chicken and cook until pasta and vegetables are tender about (15 minutes)

5. Combine milk and flour in a resealable container, shake well. Stir into pasta and vegetable mixture. Cook and stir until thickened and bubbly.

6. Gradually add the cheese stirring until cheese melts.
Serve with flaky biscuits or cornbread for a great quick meal.
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