Heat oil in pan and cook chicken until golden on
each side. Remove, let rest and dice.
In the same pan add in onions, celery and garlic and
cook on medium heat for 2 minutes or until
translucent.
In a large pot melt butter on medium heat. Add in
cream cheese and melt in. Mix in the can of soup.
Add in all vegetables including the celery and
onion. Heat until all combined. Add the chicken
back in and the milk. Continue heating. Add in the
seasonings, bouillon and water until the desired
consistency and flavor are reached.
Let simmer for an hour before serving.
Serving
Suggestions
To serve, place a tortilla, roll or biscuit in the bottom of a bowl and pour the soup over top.
Originally Submitted
1/9/2022
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