Chicken Pot Pie Soup
Buttery Toasted Pumpernickel
Ingredients
- 1 (14-oz) pkg frozen mirepoix (diced carrots, celery, and onion)
- 1 Tbsp olive oil
- 1 (8-oz) pkg whole mushrooms, quartered
- 2 Tbsp all-purpose flour
- 1 (32-oz) carton low-sodium chicken broth
- 2 cups whole milk
- 3 cups chopped rotisserie chicken
- 2 cups frozen green peas, thawed
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp chopped fresh flat-leaf parsley (optional)
Instructions
- Sauté mirepoix in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.
- Add mushrooms; sauté 2 minutes. Whisk in flour; gradually stir in broth and milk. Bring to a simmer, and reduce heat to medium-low. Stir in chicken, peas, salt, and pepper.
- Simmer 10 to 15 minutes or until soup is thickened and thoroughly heated. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 3 Tbsp butter, softened
- 6 (1-oz) slices dark pumpernickel bread
- 2 Tbsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat broiler. Spread butter on bread on a baking sheet. Sprinkle with seasoning, salt, and pepper.
- Broil 2 to 3 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
270
|
122
|
392
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 19 | 14 | 33 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 578 | 312 | 890 |
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