CHICKEN POT PIE SOUP

By Royce_Susan

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

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 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.