Chicken Pot Pie Soup

By courtneyepowell

Ingredients

• Soup:
• 1/2 cup each chopped carrot and celery
• 1/3 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon butter
• 4 cups chicken broth
• 2 cups chopped cooked chicken breast
• 2 cups dried medium egg noodles
• 1/2 teaspoon each seasoned salt, dry mustard, chili powder, and ground black pepper
• 1/4 teaspoon curry powder
• 1 cup half-and-half or light cream
• 1 tablespoon all-purpose flour
• 1 cup chopped fresh broccoli
• 1/3 cup frozen peas
• 1 recipe Quick Biscuits
• Quick Biscuits:
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 4 teaspoons sugar
• 1/2 teaspoon cream of tartar
• 1/2 cup butter
• 2/3 cup milk

Details

Servings 6

Preparation

Step 1

Soup:
1. 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.
2. 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 450 degrees 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.