Are you looking for an easy quick fix meal that is good for you too? Give my Chicken Pot Pie Soup a try! It takes about 30 minutes to make!
3 lbs of cooked shredded chicken
2 packages of Reames frozen egg noodles
1 bag of frozen vegetables (corn, carrots, peas and green beans)
1 large package of low sodium chicken broth
1 large can (family size) cream of chicken soup
1/2 stick of butter
2 cups of milk
Seasonings (season to taste or follow this rough rule of thumb):
1/2 tsp. black pepper
1 tsp. sage
1 tsp. basil
1 tsp. oregano
1/2 tsp. sea salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
If you are like me and HATE to shred chicken, an easy cheat is to buy precooked, shredded boneless canned chicken. I typically use 5 10.5 ounce cans.
In a large stockpot, drizzle about 1/4 cup of your favorite cooking oil. I use grapeseed oil. Turn your burner to about 4 (just under your middle setting). Let oil warm for a few minutes. Drain chicken BUT save the drippings or liquid it was canned in. You will use it later. Add drained precooked shredded chicken to stockpot. Add all your seasonings. Lightly brown chicken. Be careful to stir frequently, especially if your pot is not a nonstick.
Once chicken has browned for about 10 minutes, add the drippings or liquid from the canned chicken. Also add your cream of chicken and chicken broth. Add milk and butter. Stir well and reduce heat to about a 2 or 3 on the stovetop. Let heat for about 5 minutes, stirring every several minutes.
Once butter has melted, add frozen vegetables and frozen egg noodles. Stir well and let simmer for about 15 minutes. Stir occasionally.
This is a great hearty yet quick meal to make and is wonderful with fresh warm bread. Enjoy!