• 33 Ratings
Source: Better Homes and Gardens
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Chicken Pot Pie Soup

Ingredients

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Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts (Chicken Pot Pie Soup)

544 calories; 26 g total fat; 15 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 117 mg cholesterol; 1272 mg sodium. 499 mg potassium; 54 g carbohydrates; 3 g fiber; 7 g sugar; 25 g protein; 1 g trans fatty acid; 2721 IU vitamin a; 17 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 0 mg vitamin b6; 133 mcg folate; 0 mcg vitamin b12; 303 mg calcium; 4 mg iron;

Quick Biscuits

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

33 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3