If you’re craving a cozy bowl that tastes like a warm hug on a chilly day, you’re going to absolutely love this Creamy Chicken Pot Pie Soup Recipe. This soup takes all the comforting flavors of a classic chicken pot pie and transforms them into a luscious, creamy soup that’s easy to make and perfect for any occasion. With tender chicken, fresh vegetables, and a rich broth that’s silky and satisfying, it’s the ultimate comfort food that feels both nostalgic and delightfully fresh each time you make it.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity: every ingredient plays a key role in building that signature creamy, hearty texture and vibrant flavor palette you expect from a comforting chicken pot pie. From rich butter and fresh veggies to perfectly seasoned chicken and noodles, these essentials come together to create magic in your pot.
- 4 chicken bouillon cubes: These deliver a deep, savory chicken flavor base that’s far more intense than plain broth.
- 4 cups water: Acts as the canvas to dissolve bouillon and create the broth.
- 3 tablespoons butter: Adds richness and helps sauté the vegetables to perfection.
- 1 small yellow onion (peeled and diced): Brings a sweet, aromatic depth to the soup.
- 2 carrots (peeled and diced): Adds subtle sweetness and bright color.
- 2 stalks of celery (diced): Provides a gentle crunch and fresh earthiness.
- 8 ounces white mushrooms (wiped clean and sliced): Offers a lovely umami boost and tender bite.
- 2 cloves garlic (peeled and minced): Infuses the soup with fragrant warmth and a little kick.
- 2 cups chicken (fully cooked, shredded or chopped): The hearty protein star of the dish.
- 2 teaspoons salt: Enhances all the flavors beautifully.
- 1 teaspoon white pepper: Adds gentle heat without overpowering the creaminess.
- 1 teaspoon garlic powder: Reinforces that savory garlicky profile.
- 1/4 teaspoon paprika: Introduces a subtle smoky hint for added complexity.
- 2 teaspoons dried parsley: Brings a touch of herbaceous brightness.
- 15 ounces corn (one 15 oz can, drained): Offers bursts of sweet juiciness in every bite.
- 1 cup frozen peas: Add pops of color and tender texture.
- 2 cups half and half: Creates that signature creamy, silky soup body.
- 2 cups egg noodles (dry): Provide comforting chewiness that rounds out the dish.
How to Make Creamy Chicken Pot Pie Soup Recipe
Step 1: Prepare the Chicken Broth Base
Start by gently heating water and dissolving the chicken bouillon cubes in a small pot until the mixture is smooth and savory. This broth will provide the foundational flavor of your soup, making it rich without requiring roasts or long simmering times.
Step 2: Sauté the Aromatics and Vegetables
Melt butter in a large pot or Dutch oven and add diced onions, carrots, and celery. Cook them over medium heat until everything softens and starts to become fragrant—this step is essential because it unlocks those natural sweet and savory flavors. Then toss in sliced mushrooms and sauté until tender, followed by minced garlic for just about a minute to wake up that garlicky aroma.
Step 3: Incorporate Chicken, Corn, Peas, and Seasonings
Now it’s time to add the star protein, chicken, along with the corn and peas which lend sweetness and texture contrasts. Sprinkle in salt, white pepper, garlic powder, paprika, and dried parsley to build complex savory layers. Stir everything together well to evenly distribute those flavors.
Step 4: Add the Broth and Half and Half
Pour in your prepared chicken broth mixture and the half and half, giving it a thorough stir to combine. Bring the soup up to a gentle simmer over medium heat, allowing the creamy base to meld seamlessly with the ingredients already bubbling away.
Step 5: Cook the Egg Noodles Until Tender
Add the dry egg noodles to the simmering soup, stir to prevent sticking, then cover and cook for 10 minutes. Uncover and let it cook a bit longer, about 5 minutes, until the noodles are tender but not mushy, perfectly soaking up the soup’s essence.
Step 6: Let the Soup Thicken Before Serving
Turn off the heat and allow the soup to rest for 5 minutes. This resting period lets the soup thicken slightly, enhancing that luscious, creamy texture that makes this Creamy Chicken Pot Pie Soup Recipe so irresistible.
How to Serve Creamy Chicken Pot Pie Soup Recipe
Garnishes
Simple garnishes such as freshly chopped parsley or a sprinkle of cracked black pepper add a fresh pop of color and elevate the flavor just before serving. A few crumbles of crispy bacon or a dash of shredded cheddar cheese can also add an indulgent touch.
Side Dishes
This soup pairs exceptionally well with crusty bread or warm dinner rolls, perfect for dipping and soaking up every last drop of creamy goodness. A crisp garden salad balances the richness nicely, adding a refreshing contrast to the meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for an all-in-one presentation. Alternatively, top each bowl with a flaky homemade or store-bought pie crust “lid” just before serving, lightly toasted under the broiler for that ultimate pot pie feel.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Chicken Pot Pie Soup Recipe in airtight containers and refrigerate for up to 3 days. The flavors will continue to develop, making your next day lunch even more delicious.
Freezing
This soup freezes well if you remove the noodles first, as they tend to become mushy after thawing. Store the soup base separately in freezer-safe containers for up to 2 months. Add fresh noodles when reheating for best texture.
Reheating
Reheat leftovers gently on the stove over low-medium heat, stirring occasionally to prevent sticking. If frozen, thaw overnight in the fridge first. Add a splash of half and half or milk if the soup appears too thick after reheating.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and saves prep time for the Creamy Chicken Pot Pie Soup Recipe.
Is there a vegetarian version of this soup?
You can easily swap the chicken and chicken bouillon for vegetable broth and hearty vegetables or plant-based protein to make a vegetarian version just as comforting and delicious.
Can I make this soup ahead of time for a party?
Yes, this soup is perfect for making a day in advance. Just prepare it up through simmering, cool, and refrigerate. Reheat with fresh noodles added right before serving for optimal texture.
What type of noodles works best?
Egg noodles are traditional and deliver the best texture, but small pasta shapes like ditalini or rotini work well, too—just adjust cooking time accordingly.
How can I make the soup thicker?
If you prefer your Creamy Chicken Pot Pie Soup Recipe thicker, let it simmer uncovered a little longer at the end to reduce, or stir in a slurry of cornstarch and water during the last few minutes of cooking.
Final Thoughts
This Creamy Chicken Pot Pie Soup Recipe is a true treasure for anyone who loves rich, comforting meals that are easy to pull together. It’s the kind of recipe that quickly becomes a family favorite, perfect for chilly nights or anytime you want to spoil yourself with something warm and delicious. I can’t wait for you to give it a try and enjoy all those wonderful layers of flavor with every spoonful!
Print
Creamy Chicken Pot Pie Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This Creamy Chicken Pot Pie Soup combines tender chicken, fresh vegetables, and comforting egg noodles in a rich, savory broth. Inspired by the classic chicken pot pie, this soup is easy to prepare and perfect for warming up on chilly days, delivering all the flavors of the beloved dish in a hearty, creamy soup form.
Ingredients
Broth
- 4 chicken bouillon cubes
- 4 cups water
Vegetables & Aromatics
- 3 tablespoons butter
- 1 small yellow onion, peeled and diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 8 ounces white mushrooms, wiped clean and sliced
- 2 cloves garlic, peeled and minced
Main Ingredients
- 2 cups chicken, fully cooked, shredded or chopped
- 15 ounces corn (1 can, drained)
- 1 cup frozen peas
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 teaspoons dried parsley
- 2 cups half and half
- 2 cups dry egg noodles
Instructions
- Prepare the Broth: In a small pot, combine the chicken bouillon cubes and 4 cups of water. Bring it to a simmer over medium heat and stir until the bouillon cubes are fully dissolved. Once ready, set the broth mixture aside for later use.
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook, stirring frequently, until the vegetables soften. Next, add the sliced mushrooms and continue cooking until they become tender. Add minced garlic and cook for about 1 minute until fragrant to build the soup’s depth of flavor.
- Add Main Ingredients and Spices: Stir in the cooked shredded or chopped chicken, corn, peas, salt, white pepper, garlic powder, paprika, and dried parsley. Mix everything well and cook for about 1 minute to combine the flavors.
- Add Liquids and Simmer: Pour in the prepared chicken bouillon broth along with the half and half. Stir thoroughly and bring to a gentle simmer over medium heat to meld the ingredients.
- Cook the Noodles: Add the egg noodles to the simmering soup and stir well. Cover the pot and cook for 10 minutes, then uncover and cook for an additional 5 minutes or until the noodles are tender but not mushy.
- Final Thicken and Serve: Turn off the heat and let the soup rest uncovered for 5 minutes. This allows the soup to thicken slightly, enhancing its creamy texture before serving.
Notes
- You can use leftover rotisserie chicken or any cooked chicken for convenience.
- Adjust the salt quantity if your bouillon is already salty.
- For a dairy-free version, substitute half and half with coconut milk or a plant-based cream.
- Feel free to add other vegetables like peas or green beans for extra texture and flavor.
- If you prefer a thicker soup, stir in a slurry of cornstarch and water during the simmering step.
