Kitchen Fun With My 3 Sons

Chicken Pot Pie Soup with Noodles

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Chicken Pot Pie Soup with Noodles is a perfect comforting meal to enjoy any evening. Tender chicken cooked in a creamy broth with carrots, onions, peas, mushrooms, celery, and noodles–this delicious soup will remind you of a twist between homemade chicken pot pie and chicken noodle soup.

Chicken Pot Pie Soup

Chicken Pot Pie Soup with Noodles

Chicken noodle soup is always a favorite family dinner, so we were really big fans of this version! This Chicken Pot Pie Noodles recipe is definitely going into our regular rotation. Serve it with some homemade biscuits or Texas Roadhouse style dinner rolls.

While you’re here, be sure to check out these other fantastic soup recipes: Instant Pot Chili Lime Chicken Soup | Creamy Ham Potato Soup | Beer Cheese Soup with Garlic Cheese Toast

The Ingredients

Here’s what you’ll need to make the Chicken Pot Pie Soup with Noodles (the exact measurements and full recipe instructions are below in the printable recipe card):

  • Cooked chicken – You can use leftover chicken or rotisserie chicken.
  • Butter
  • Onion
  • Carrot
  • Celery
  • White mushrooms
  • Fresh garlic
  • Water
  • Chicken boullion cubes
  • Half and Half – I accidentally picked up fat-free half and half, but it turned out great! Use full-fat or fat free, whichever you prefer.
  • Salt
  • White pepper
  • Garlic powder
  • Paprika
  • Canned corn
  • Frozen peas
  • Egg noodles
  • Dried parsley

ingredients to make Chicken Pot Pie Noodles

How to Make Chicken Pot Pie Soup

In a small pot, combine the chicken bouillon cubes and water; bring to a simmer over medium heat until the bouillon is dissolved. Set aside.

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery and cook until softened, stirring often. Stir in the mushrooms and cook until tender. Add the minced garlic and cook for about 1 minute until fragrant.

sautéing carrots, onions, and celery in butter

Add in the fully cooked chicken, corn, peas, salt, white pepper, garlic powder, paprika, and dried parsley. Stir well and cook for about 1 minute.

adding shredded chicken, corn, and peas to the pot

Pour in the chicken bouillon mixture and the half and half. Stir well then bring to a simmer over medium heat. Add the noodles and stir well.

adding noodles to the soup

Cover the pot and cook for 10 minutes, then uncover and cook for another 5 minutes, or until the noodles are tender.

Chicken Pot Pie Noodles in a red Dutch oven

Turn off the heat and allow the soup to thicken for 5 minutes before serving.

Chicken Pot Pie Noodles in a white bowl with fresh parsley

Recipe Customizations

Pepper – The recipe calls for white pepper, but you can use ground black pepper instead.

Mushrooms – We used fresh white mushrooms, but if there is another type of mushroom you like best, go with that. You can also leave out the mushrooms altogether.

Half and half – As I mentioned above, I used fat-free half in half. It was still a very delicious broth, but this did make it much lighter. You can use full-fat or the fat-free version; either will work well!

Add spice – If you’d like the soup to be spicy, add some cayenne pepper.

Chicken broth – Instead of water and chicken bouillon, you can use 4 cups of chicken broth or stock. Do be sure to use low sodium or add less salt to the soup.

Chicken Pot Pie Noodles in a white bowl with a spoon

About the Noodles

If you love a lot of noodles in your soup like we do, you might be tempted to add a lot more to the soup. But this is not a good idea! For one thing, the noodles will expand a lot, so there will be more noodles in the soup than at first it might seem. But most importantly, the noodles cook in the soup and soak up some of the liquid. Adding more noodles will make for a very dry soup.

I suggest you make the soup as directed, then at the end if you would still like more noodles, cook them separately and add them in to the soup.

How to Store Leftovers

Keep the leftover soup in an airtight container in the refrigerator for up to three days. Reheat individual bowls of soup in the microwave, or reheat all of the soup in a pot on the stove over medium heat.

More Recipes You’ll Love

Chicken Pot Pie Soup

Chicken Pot Pie Nooles

Published By Jill
Chicken Pot Pie Noodles is a perfect comforting meal to enjoy any evening. Tender chicken cooked in a creamy broth with carrots, onions, peas, mushrooms, celery, and noodles--this delicious soup will remind you of a twist between homemade chicken pot pie and chicken noodle soup.
0 from 0 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 4 chicken bouillon cubes
  • 4 cups water
  • 3 tablespoons butter
  • 1 small yellow onion peeled and diced
  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • 8 ounces white mushrooms wiped clean and then sliced
  • 2 cloves garlic peeled and minced
  • 2 cups fully cooked chicken shredded or chopped
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 teaspoons dried parsley
  • 1 can (15 ounces) corn drained
  • 1 cup frozen peas
  • 2 cups half and half
  • 2 cups dry egg noodles

Instructions
 

  • In a small pot, combine the chicken bouillon cubes and water; bring to a simmer over medium heat until the bouillon is dissolved. Set aside.
  • In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery and cook until softened, stirring often. Stir in the mushrooms and cook until tender. Add the minced garlic and cook for about 1 minute until fragrant. 
  • Add in the fully cooked chicken, corn, peas, salt, white pepper, garlic powder, paprika, and dried parsley. Stir well and cook for about 1 minute.
  • Pour in the chicken bouillon mixture and the half and half. Stir well then bring to a simmer over medium heat.
  • Add the noodles and stir well. Cover the pot and cook for 10 minutes, then uncover and cook for another 5 minutes, or until the noodles are tender. 
  • Turn off the heat and allow the soup to thicken for 5 minutes before serving.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Chicken Pot Pie Noodles in a red Dutch oven with a white and yellow towel

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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