Chicken Pot Pie Soup
- Prep: 10 min
- Cook: 25 min
- Total: 35 min
- Servings: 6
2 tablespoons olive oil
1 small yellow onion, diced
1 ½ cups frozen mixed vegetables (peas, carrots, corn and green beans) or diced fresh or leftover cooked vegetables
2 tablespoons butter
4 cups chicken broth
2 cups diced or shredded cooked chicken
Heat the oil in a large pot over medium heat. Add the onions; cook, stirring, until
slightly softened and translucent, about 4–5 minutes.
Stir in the vegetables; continue to cook, stirring occasionally, about 2–3 minutes. Stir
in the butter until melted; then sprinkle in the seasoning mix and stir well
until the vegetables are coated.
Add the broth, bring to a boil, then lower heat to medium-low and simmer about 15–20 minutes, stirring occasionally. Stir in chicken about halfway through cooking time. Serve hot.
For safe meat preparation, reference the USDA website.
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Recipe Nutritional Information
% Daily Value*
|Total Fat 12g||18%|
|Saturated Fat 4g||25%|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fibers 2g||8%|
|Vitamin A 2446 IU||49%|
|Vitamin C 17mg||21%|
*Percent Daily Values are based on a 2,000 calorie diet.
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