FEATURED RECIPE: Chicken Pot Pie Soup


Serves: 13
Total Calories: 1,378

Ingredients

1 cup onion chopped
1 to 2 cup carrot chopped
1 cup celery chopped
1 large garlic clove, minced
1 tablespoon olive or canola oil
1/4 cup flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
2 (32-ounce) boxes chicken broth
4 cups potatoes peeled and diced
1 teaspoon salt
2 cups deli rotisserie chicken shredded or torn into thick chunks
2 cups uncooked yolk free wide noodles
1 (12-ounce) can evaporated milk
1 cup frozen peas

Directions:

In a Dutch oven or soup kettle, saute teh onion, carrots, celery, and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme, and poultry seasoning until blended; saute for 1 minute longer. Gradually add broth, potatoes, and salt; bring to a boil. Reduce heat; cover adn simmer for 15-20 minutes or until potatoes andcarrots are tender. Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk and peas; heat through (do not boil). Serve immediately, especially delicious in bread bowls!

Nutritional Facts:

Serves: 13
Total Calories: 1,378
Calories from Fat: 114

This FEATURED RECIPE: Chicken Pot Pie Soup recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.


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