Chicken Pot Pie Soup
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Chicken Pot Pie Soup
Directions
- 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
Directions
- 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 Facts (Chicken Pot Pie Soup)
- Per serving:
- 544 kcal ,
- 26 g fat
- (15 g sat. fat ,
- 2 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 117 mg chol. ,
- 1272 mg sodium ,
- 54 g carb. ,
- 3 g fiber ,
- 7 g sugar ,
- 25 g pro.