• Preparation Time 15 minutes
  • Cooking Time 20-25 minutes
  • Makes 8 cups (2L)
  • Freezing Excellent


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  • 2 tbsp Canola Oil
  • 1 onion, chopped
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 1 red pepper, diced
  • 2 tbsp fresh thyme
  • 1 1/2 - 2 cups chopped cooked chicken
  • 4 cups chicken stock
  • 1 cup frozen peas
  • 1 can Carnation® Fat Free Evaporated Milk
  • 2 tbsp Robin Hood® All Purpose Flour

Serving Size: 8 cups (2L)


Serving Size: 8 cups (2L)

  • Heat oil in large saucepan over high heat. Add vegetables, thyme, salt and pepper.
  • Cook and stir until vegetables begin to soften, about 5 minutes.
  • Add cooked chicken. Add flour and stir to coat. Cook 1 minute, stirring constantly.
  • Add chicken stock and stir, picking up any cooked bits from bottom of pan.
  • Bring to a boil. Reduce to simmer, cover and cook about 10 - 15 minutes, or until vegetables are soft.
  • Add frozen peas and evaporated milk and stir until heated through.
  • Serve.


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