Description

This hearty soup mix only requires a few fresh ingredients to make 5 cups of delicious, comfort food!

Makes 5 cups.

Nutrition

Nutrition Facts:
Serving Size: 1 cup (20 g)
Servings Per Container: 5
Calories: 80
Total Fat: 0.5g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 760mg
Total Carbohydrate: 20g
Dietary Fiber: 3g
Sugars: 4g
Protein: 3g

Ingredients

Organic potato starch, Vegetarian Chicken Stock (Salt, Dextrose, Yeast Extract, Autolyzed Yeast, Onion, Garlic, Expeller Pressed Canola Oil, Extractive of turmeric, Paprika, Celery seed), Dehydrated Potatoes, Freeze Dried Super Sweet Corn, Dehydrated Potato Flakes, Peas, Celery Flakes, Red & Green Bell peppers, Carrots, Onion, Salt, Spices, Paprika, Garlic, Butter Powder (Whey Solids, Enzyme-Modified Butter, Maltodextrin, Salt, Dehydrated Butter, Guar Gum, Annatto and Turmeric for color), Black Pepper, Freeze Dried Green Beans, Ground Ginger, Chives, Parsley, Thyme
Contains Soy, Dairy, Gluten

Recipes

Chicken Pot Pie Soup
3 cups cold water
1 package Chicken Pot Pie Soup Mix
2 Tbsp butter
3 celery ribs, chopped
3 carrots, peeled and chopped
1-1.5 cups chicken, cooked
1/2 cup sour cream (substitute with yogurt or half & half if desired)

Combine Chicken Pot Pie Soup Mix and cold water in a bowl; set aside. Sauté celery and carrots in butter, over medium heat in a soup pot, until tender. Add soup and water mixture to cooked vegetables, simmer on very low heat for 20-30 minutes, stirring often. Add cooked chicken and sour cream. Cook on very low heat for a few minutes, until everything is well combined and heated through.