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.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(33 people made this)
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.
Hidden Valley® Ranchology Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?Join Now