Chicken Pot Pie Soup - cooking recipe

Ingredients

2 tablespoons canola oil
1 onion, chopped
3 carrots, chopped
2 stalks celery, diced
1 red pepper, diced
1 tablespoon fresh thyme, chopped
salt and pepper
1 1/2 - 2 cups cooked chicken, chopped
2 tablespoons flour
4 cups chicken stock
1 cup frozen peas
1 (370 ml) can Carnation Evaporated Milk (fat-free)

Preparation

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 a simmer, cover and cook about 10-15 minutes, or until vegetables are soft.
Add frozen peas and evaporated milk and stir until heated through.