CHICKEN POT PIE SOUP

CHICKEN POT PIE SOUP
CHICKEN POT PIE SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup chopped carrot

  • 1/2

    cup chopped celery

  • 1/2

    cup chopped onion

  • 2

    cloves garlic, minced

  • 1

    Tbsp. butter

  • 4

    cups chicken broth

  • 2

    cups chopped, cooked chicken breast

  • 2

    cups dried medium egg noodles

  • 1/2

    tsp. seasoning salt

  • 1/2

    tsp. chili powder

  • 1/2

    tsp. aji pepper

  • 1/4

    tsp. curry powder

  • 1

    cup half-and-half or light cream

  • 1

    Tbsp. flour

  • 1

    cup chopped fresh broccoli

  • 1/3

    cup frozen peas

Directions

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 seasoning. Bring to boiling; reduce heat. Summer, 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 minute or until slightly thickened. Top with biscuits.

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