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Chicken Pot Pie Soup

An image of prepared Chicken Pot Pie Soup made with Pacific Foods® Organic Cream of Chicken Condensed Soup, Pacific Foods® Organic Free Range Chicken Broth, mushrooms, peas, chicken and biscuits.
  • 20 min
    Prep Time
  • 35 min
    Total Time
  • 5 people
    Serves
  • 431 per 1 serving
    Calories

Ingredients

  • 2 tablespoons olive oil
  • 3 stalks celery, sliced
  • 3 medium carrot, peeled and sliced
  • 6 ounces sliced button mushrooms (about 2 cups)
  • 1/2 white onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 can (10.5 ounces) Pacific Foods® Organic Cream of Chicken Condensed Soup
  • 3 cups Pacific Foods® Organic Free Range Chicken Broth
  • 2 cups shredded cooked chicken
  • 1 cup frozen green peas

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Instructions

  • Step 1

    Heat the oil in a 3-quart saucepan over medium heat. Add the celery, carrot, mushrooms and onion and cook and stir for 8 minutes, until vegetables begin to soften. Add the garlic and thyme then season with salt and pepper. Cook and stir for 1 minute.

  • Step 2

    Stir in the soup and broth and heat to a boil. Reduce the heat to low and stir in the chicken and peas. Cook for 2-3 minutes then season to taste with salt and pepper.

  • Tips

    • Delicious served with fresh chopped parsley and freshly baked biscuits.

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Made Specifically With

All Products
Calories 431
Total Fat 18 g
Sat. Fat 4.4 g
Trans Fat 0 g
Cholesterol 68 mg
Sodium 1501 mg
Total Carb 35 g
Dietary Fiber 4 g
Sugar 6 g
Protein 28 g
Vitamin D 0 %DV
Calcium 7 %DV
Iron 17 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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