Recipes

Chicken “Pot Pie” Soup

:7 min

:27 min

Serves 4 to 6

2 tbsp Longo’s Salted Butter

1 small onion, chopped

2 stalks celery, finely chopped

1/2 tsp poultry seasoning

3 tbsp all purpose flour

1 carton (900mL) Campbell’s Chicken Broth with White Wine

1 yellow fleshed potato, peeled and cut into 1/2-inch cubes

1 can (284mL) Campbell’s Condensed Cream of Chicken Soup

2 cups diced Longo’s Rotisserie Chicken

2 cups Longo’s Frozen Mixed Vegetables

Chopped fresh parsley

•Melt butter in large saucepan over medium heat. Cook onion, celery and poultry seasoning for about 3 minutes or until slightly softened. Add the flour and cook, stirring, for 1 minute.
•Gradually stir in broth, scraping up any brown bits. Add the potatoes and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Add condensed soup, chicken and frozen vegetables. Bring to a boil and cook for 2 minutes or until vegetables are heated through. Garnish with fresh parsley.

Top soup with crushed butter crackers or Longo’s Croutons, if desired.

Per serving (1/6th recipe): 280 calories