Chicken Pot Pie Soup

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

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.
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
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, Monounsaturated 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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