Chicken Pot Pie Soup

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4.0 by 24 people

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  • Makes: 6 servings
  • Serving Size: 1 cup chicken mixture plus 2 biscuits
  • Prep: 35 mins
  • Bake: 10 mins 450°

Chicken Pot Pie Soup

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

Directions

  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.
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Nutrition Facts (Chicken Pot Pie Soup)

  • Per serving:
  • 544 kcal cal.,
  • 26 g fat
  • (15 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 117 mg chol.,
  • 1272 mg sodium,
  • 54 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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