Chicken Pot Pie Soup

By RoketJSquerl

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped carrot (about 2-3 small carrots)
• 1 cup chopped celery (about 2 stalks)
• 1 onion
• 3 cloves garlic, minced
• 4 cups low sodium chicken broth
• 2 cups chopped cooked chicken breast (I used leftover rotisserie chicken)
• 2 cups dried whole grain egg noodles
• 1 teaspoon seasoned salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 cup half and half
• 1 tablespoon flour
• 1 cup chopped fresh broccoli
• 1/2 cup frozen peas
• 4 biscuits

Preparation

Step 1

Instructions
In a large saucepan heat olive oil over medium high heat. Add carrots, celery, onion and minced garlic; sauté about 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken broth, chicken, noodles, seasoned salt, dry mustard, chili powder and pepper. Bring to boil, reduce heat and cover. Simmer for 6 minutes or until noodles are tender.
In a small bowl whisk together half and half and flour and add to the saucepan. Stir in broccoli and peas. Simmer for 5 minutes more until slightly thickened. Serve with biscuits.

Instructions