Name: Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 12
Ingredients: 1 medium yellow onion, diced (about 1 cup); 1 ½ cups (192 g) carrots, chopped in half circles; 1 ½ cups (151 g) celery, diced; 1 ½ cups Russet potato, diced; ¼ cup (15 g) fresh parsley leaves, chopped; 1 teaspoon paprika; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1 teaspoon pepper; 1 cup (240 g) chicken stock; 2 boneless skinless chicken breasts, diced; 1 ½ cups (201 g) frozen peas; 1 can (15 ounces) corn kernels, drained; 2 cans (10.5 ounces) condensed cream of chicken soup; 1 can (16.3 ounces) homestyle buttermilk biscuits, baked

1 medium yellow onion, diced (about 1 cup)

1 ½ cups (192 g) carrots, chopped in half circles

1 ½ cups (151 g) celery, diced

1 ½ cups Russet potato, diced

¼ cup (15 g) fresh parsley leaves, chopped

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon kosher salt

1 teaspoon pepper

1 cup (240 g) chicken stock

2 boneless skinless chicken breasts, diced

1 ½ cups (201 g) frozen peas

1 can (15 ounces) corn kernels, drained

2 cans (10.5 ounces) condensed cream of chicken soup

1 can (16.3 ounces) homestyle buttermilk biscuits, baked

Chicken Pot Pie Soup

Ingredients

Steps

Nutrition Facts

Chicken Pot Pie Soup

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts