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Chicken Pot Pie Chowder

Categories: Comfort Foods
Type: Soups and Stews

Enjoy a new version of chicken pot pie in a cozy and substantial soup.

Serves: Serves: 4 (1 1/3 cups)


  • 2 cups (one 16-ounce can) Healthy Request Chicken Broth
  • 1/2 cup diced onion
  • 1 1/2 cups (8 ounces) diced cooked chicken breast
  • 1 cup frozen whole kernel corn, thawed
  • 1/2 cup frozen peas, thawed
  • 1 cup (one 8-ounce can) sliced carrots, rinsed and drained
  • 1 (10 3/4-ounce) can Healthy Request Cream of Celery Soup
  • 2/3 cup Carnation Nonfat Dry Milk Powder
  • 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 1 teaspoon dried parsley flakes

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  1. In a large saucepan, combine chicken broth and onion.
  2. Bring mixture to a boil. Stir in chicken, corn, peas, and carrots.
  3. In a small bowl, combine celery soup, dry milk powder, Cheddar cheese, and parsley flakes.
  4. Add soup mixture to chicken mixture. Mix well to combine.
  5. Lower heat and simmer for 10 minutes, stirring occasionally.
  • Thaw corn and peas by placing in a colander and rinsing under hot water for one minute.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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