Prep:
15 min
Chicken Pot Pie Soup
- Prep: 10 min
- Cook: 25 min
- Total: 35 min
- Servings: 6
Rated 4.7037/5
based on 27 customer reviews
Ingredients (7)
-
2 tablespoons olive oil
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1 small yellow onion, diced
-
1 ½ cups frozen mixed vegetables (peas, carrots, corn and green beans) or diced fresh or leftover cooked vegetables
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2 tablespoons butter
-
-
4 cups chicken broth
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2 cups diced or shredded cooked chicken
Steps (3)
-
Step 1
Heat the oil in a large pot over medium heat. Add the onions; cook, stirring, until
slightly softened and translucent, about 4–5 minutes. -
Step 2
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. -
Step 3
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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| Calories | 210 |
|---|---|
% Daily Value* |
|
| Total Fat 12g | 18% |
| Saturated Fat 4g | 25% |
| Trans Fat 0g | |
| Cholesterol 45mg | 15% |
| Sodium 1024mg | 45% |
| Total Carbohydrates 11g | 4% |
| Dietary Fibers 2g | 8% |
| Sugars 1g | |
| Protein 14g | |
| Vitamin A 2446 IU | 49% |
| Vitamin C 17mg | 21% |
| Calcium 31mg | 3% |
| Iron 1mg | 6% |
| Potassium 355mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. |
|
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