Chicken Pot Pie Soup
What you need:
- 1 Tbsp. olive oil
- 1 small yellow onion, chopped
- 1 tsp. minced garlic
- 1 cup chopped celery
- 2 cups chicken, cooked and shredded or diced
- 1 pkg (16 oz.) frozen mixed vegetables
- 3/4 tsp. ground pepper
- 1 can (10.75 oz.) cream of potato soup
- 1 can (10.75 oz.) cream of chicken soup
- 2 cups milk
- Refrigerated jumbo biscuits
- Fresh or dried parsley, for topping, if desired
Directions:
- Heat olive oil in a stockpot over medium heat. Add onion and saute until softened.
- Add garlic and cook until fragrant, about 1 minute.
- Add celery, chicken, frozen veggies, pepper, soups, and milk. Heat through.
- Meanwhile, bake biscuits.
- Serve soup in a bowl topped with a warm biscuit and parsley.
Recipe from Chelsea's Messy Apron as seen on The Recipe Critic