Chicken and Pot Pie Soup (with noodles)

By ccavaletti

Ingredients

• Biscuits:
• 1/2 c chopped carrot
• 1/2 c chopped onion
• 2 cloves garlic, minced
• 1 Tbsp butter
• 4 c chicken broth
• 2 c chopped cooked chicken breast
• 2 c dried medium egg noodles
• 1/2 tsp seasoned salt
• 1/2 tsp dry mustard
• 1/2 tsp chili powder
• 1/2 tsp ground black pepper
• 1/4 tsp curry powder
• 1 c half-and-half or light cream
• 1 Tbsp all-purpose flour
• 1 c chopped fresh broccoli
• 1/3 c frozen peas
• 1 recipe Quick Biscuits (recipe below)
• 2 c all-purpose flour
• 4 tsp baking powder
• 4 tsp sugar
• 1/2 tsp cream of tartar
• 1/2 c butter
• 2/3 c milk

Details

Servings 6

Preparation

Step 1

In a large pot, cook carrot, celery, onion and garlic in hot butter about 5 minutes or until tender. Stir in broth, chicken, noodles, and seasonings. Bring 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 450º.

In a bowl combine 2 cups all-purpose flour, 4 tsp baking powder, 4 tsp sugar and 1/2 tsp cream of tartar.

Cut in 1/2 c butter to make coarse crumbs. Make a well in center; add 2/3 c 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 10-12 minutes or until golden.

From Better Homes and Gardens, December 2012