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Post Info TOPIC: Chicken Pot Pie Soup

LONG LEGGED Blonde in Training!!!

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Chicken Pot Pie Soup


Here is a terrific way to use up that leftover chicken, and at the same time disguise those cans of soup you bought on sale (with a coupon, I hope). You won't believe how good this "from scratch" soup is.

2 cups cubed, cooked chicken breast meat
1 (16-ounce) package frozen mixed vegetables, thawed
1 (10.75-ounce) can condensed cream of potato soup
1 (10.75-ounce) can condensed cream of chicken soup
2 cups skim milk (or 2 percent, if you want the soup creamier)
1 large potato, cut into 1/2-inch cubes (optional)
crumbled crackers or biscuits, for serving

In a medium saucepan, combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through over medium high heat and serve with crumbled crackers (or a hot biscuit) on top. Optional: Add cubed potato and simmer for 15 to 20 minutes, or until potato cubes are fork tender. Serves: 4.

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