Chicken Pot Pie Soup

Rated 4.68/5 based on 25 customer reviews

Ingredients (7)

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
1 (1 oz.) Hidden Valley^® Original Ranch^® Salad Dressing, Seasoning and Recipe Mix Packet
4 cups chicken broth
2 cups diced or shredded cooked chicken

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.

Calories	210
% Daily Value*
Total Fat 12g	%
Saturated Fat 4g	%
Trans Fat 0g
Cholesterol 45mg	%
Sodium 1024mg	%
Total Carbohydrates 11g	%
Dietary Fibers 2g	%
Sugars 1g
Protein 14g
Vitamin A 2446 IU	%
Vitamin C 17mg	%
Calcium 31mg	%
Iron 1mg	%
Potassium 355mg	%
*Percent Daily Values are based on a 2,000 calorie diet.