Chicken Pot Pie Soup



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Servings: 6
Serving size: 1  cup chicken mixture plus 2 biscuits
Prep Time: 35 mins
Related Categories: Chicken
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Ingredients
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    1/2  cup 
    each chopped carrot and celery
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    1/3  cup 
    chopped onion
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    2   
    cloves garlic, minced
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    1   tablespoon 
    butter
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    4   cups 
    chicken broth
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    2   cups 
    chopped cooked chicken breast
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    2   cups 
    dried medium egg noodles
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    1/2  teaspoon 
    each seasoned salt, dry mustard, chili powder, and ground black pepper
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    1/4  teaspoon 
    curry powder
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    1   cup 
    half-and-half or light cream
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    1   tablespoon 
    all-purpose flour
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    1   cup 
    chopped fresh broccoli
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    1/3  cup 
    frozen peas
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    1   
    recipe Quick Biscuits
Quick Biscuits
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    2   cups 
    all-purpose flour
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    4   teaspoons 
    baking powder
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    4   teaspoons 
    sugar
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    1/2  teaspoon 
    cream of tartar
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    1/2  cup 
    butter
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    2/3  cup 
    milk


Directions
1.
In a large saucepan cook carrot, celery, onion, and garlic in hot butter about 5 minutes or until tender. Stir in broth, chicken, noodles, and seasonings. Bring mixture to boiling; reduce heat. Simmer, covered, 10 minutes or until noodles are tender.
2.
In a small bowl whisk together half-and-half and flour; add to pot. Add broccoli and peas. Simmer, uncovered, 5 minutes or until slightly thickened. Spoon into bowls; top with Quick Biscuits.
Quick Biscuits
1.
Preheat oven to 450 degrees F. In a bowl combine flour, baking powder, sugar, and cream of tartar. Cut in butter to make coarse crumbs. Make a well in center; add milk. Using a fork, stir just until moistened. On a lightly floured surface gently knead dough until it holds together. Pat into an 8-inch square. Cut into 12 rectangles; place 1-inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden.

Nutrition information
Per Serving: cal. (kcal) 544, Fat, total (g) 26, chol. (mg) 117, sat. fat (g) 15, carb. (g) 54, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 7, pro. (g) 25, vit. A (IU) 2721.05, vit. C (mg) 16.53, Thiamin (mg) 0.58, Riboflavin (mg) 0.48, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.45, Folate (g) 133.05, Cobalamin (Vit. B12) (g) 0.49, sodium (mg) 1272, Potassium (mg) 499, calcium (mg) 302.9, iron (mg) 3.78, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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