CHICKEN POT PIE SOUP

This is one of my favorites for those cold fall and winter nights. My friend Jen originally introduced it to me. The recipe is from allrecipes.com Instead of crackers to top it off I use biscuits. You can make your own from scratch or by the frozen or kind in a tube.

Enjoy!


Yield 4 servings

Ingredients

• 2 cups cubed cooked chicken breast meat (i pull meat off of a pre-cooked rotisserie chicken)
  
• 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
  

Directions

1. In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

Nutritional Information
Amount Per Serving Calories: 367 | Total Fat: 11.5g | Cholesterol: 64mg