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
Scale
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.
