Description
A creamy, budget-friendly soup that tastes like chicken pot pie filling without the expensive crust. Ready in 25 minutes using pantry staples like canned chicken and frozen vegetables.
Ingredients
Scale
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 15 oz canned chicken, drained
- 10 oz frozen mixed vegetables
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1 packet brown gravy mix
- 1 tsp dried thyme
- 1 tsp dried parsley
Instructions
- Melt butter in a large pot over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes until light golden and nutty to create a roux.
- Slowly pour in chicken broth while whisking vigorously to prevent lumps. Once smooth, stir in milk and bring to a gentle simmer.
- Add dried thyme, parsley, and gravy mix packet. Stir well and simmer for 3-4 minutes until vegetables are tender and soup thickens.
- Add drained canned chicken and stir gently. Heat through for about 2 minutes. Adjust salt and pepper to taste and serve.
Notes
Drain canned chicken well to avoid watery soup. Use low-sodium broth as canned chicken and gravy mix are high in sodium. Soup thickens as it cools; add water or broth when reheating. Does not freeze well due to dairy and starch separation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 800
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 3
- Protein: 22
Keywords: cheap chicken pot pie soup, budget meals, easy soup, one pot meal, comfort food, quick dinner, canned chicken recipes