Name: Chicken Pot Pie Soup
Prep time: 35 min
Ingredients: ½ cup each chopped carrot and celery; ⅓ 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; ½ teaspoon each seasoned salt, dry mustard, chili powder, and ground black pepper; ¼ teaspoon curry powder; 1 cup half-and-half or light cream; 1 tablespoon all-purpose flour; 1 cup chopped fresh broccoli; ⅓ cup frozen peas; 1 recipe Quick Biscuits

Quick Biscuits

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
½ teaspoon cream of tartar
½ cup butter
⅔ cup milk

Directions

Step 1
Preheat oven to 450°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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Chicken Pot Pie Soup

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Recipe Summary