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Chicken Pot Pie Soup

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4
Author Melissa

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

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.