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Chicken Pot Pie Soup

Reviewed: Feb. 10, 2010
This almost sounds too simple, but it really is a fantastic soup. I made this for a Soup Cook-off and I won the competition hands down! (there were only 6 soups/chilis). I made it according to directions for the most part. I did make a few adjustments based on previous comments/reviews. I baked my chicken breast with seasonings first. I used whole milk instead of skim. I used 98% fat free cream of chicken soup. I added a couple bay leaves, pepper, garlic power, celery salt, poultry seasoning and a small amount of sage. Probably about 1 tsp of each (doubled the recipe). I also served with the choice of Biscuits or baked pie crust. I already have requests to make this again. Would be a great dinner to bring to shut ins. Oops! Almost forgot. I did saute and small onion and added a couple Tbsp of flour to that before adding it to the soup. I wanted to make sure the soup was good and thick and creamy, and it was!
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