Creamy Chicken Soup in a Bread Bowl


1 cup Heavy Whipped Cream
4 cups Chicken Broth
1 cup Chicken
3/4 cup Peas and Carrots
4 Ready Made Bread Bowls

In a heavy sauce pan combine heavy whipped cream, and chicken broth on a low heat. Stir constantly and heat gently until slightly thickened.
Add in cooked, cubed chicken, steamed peas and carrots. Continue to stir and simmer until the vegetables reach desired tenderness. (Add milk if soup is too thick.)
Serve in the bread bowls.

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