Easy Chicken Pot Pie Soup

Chicken pot pie without the baking, in soup form. Serve with biscuits, cornbread, or even toast.

Step: 1

Combine milk, water, mixed vegetables, chicken, potatoes, celery, onion, soup base, poultry seasoning, and pepper in a large soup pot; bring to a boil. Reduce heat to a simmer.

Step: 2

Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.

Step: 3

Simmer until vegetables are tender, about 10 minutes, adding water if soup is too thick.

Per Serving: 296 calories; protein 26.9g; carbohydrates 33g; fat 5.9g; cholesterol 61.9mg; sodium 797.3mg.