Chicken Pot Pie Soup with Noodles
This Chicken Pot Pie Soup with Noodles is the perfect combination of two nostalgic comfort foods: chicken noodle soup and chicken pot pie! A soul-warming, easy soup recipe made with tender chicken, veggies and noodles cooked in a creamy broth.
Chicken Pot Pie Soup is the Ultimate Comfort Food!
Oh, the weather outside is frightful, but this Chicken Pot Pie Soup is so delightful!
When the cold weather creeps in, my family loves a classic chicken noodle soup. At the same time, I also have a fondness for a hearty chicken pot pie. This deliciously creamy, homestyle soup brings together two of our favorite comfort foods, and is on regular rotation all winter long!
The broth for this Chicken Pot Pie Soup with Noodles is made with all the creamy flavors of a chicken pot pie, filled with tender chicken, veggies, and noodles. Serve this comforting soup along with homemade biscuits or dinner rolls for a satisfying and easy weeknight meal!
What You’ll Need
Here are the key ingredients for this easy, creamy Chicken Pot Pie Soup. As you can see, it’s packed with wholesome goodness! (See the recipe card for the full list and quantities).
- Chicken – Fully cooked chicken that’s been shredded or chopped. This recipe is great for using up leftover chicken! You can also use a pre-cooked rotisserie chicken.
- Chicken Bouillon Cubes – Alternately, low sodium chicken broth or stock.
- Onion – One yellow onion, peeled and diced.
- Carrots – Peeled and diced.
- Celery – Diced.
- White Mushrooms – Wipe the mushrooms clean and then slice them.
- Garlic – Fresh cloves, peeled and minced.
- Herbs and Spices – Garlic powder, paprika, and dried parsley.
- Half & Half – Use full-fat or fat free, whichever you prefer. I’ve made this creamy soup recipe with both, with equally great results! (Obviously fat-free half and half makes a much lighter soup).
- Noodles – Dry egg noodles or similar.
- White Pepper – I prefer the flavor of white pepper for this soup, but you can use cracked black pepper as well.
- Canned Sweet Corn – Drained.
- Frozen Peas
How to Make Chicken Pot Pie Soup with Noodles
Prepare the bouillon. Simmer the chicken bouillon cubes in water to dissolve them, and then set aside.
Saute the fresh vegetables. In a large pot with melted butter, cook the diced onions, carrots, and celery, stirring often. Add in the mushrooms followed by the garlic, cooking until fragrant.
Stir in the chicken, corn, peas, and seasoning. Stir in the shredded chicken, along with the corn, peas, herbs and spices and cook for another minute or so.
Combine the soup ingredients. Add in the chicken bouillon broth along with the half and half and bring the soup to a simmer. Stir in the noodles and continue to cook until the noodles are tender.
Finish and serve. Remove the soup from the heat and allow it to thicken for a few minutes before serving.
Tips for Success
- Add noodles in moderation. As tempting as it might be to load your chicken soup with noodles, fight the urge! For one thing, noodles tend to expand as they soak, and too many will crowd the soup. But most importantly, noodles absorb liquid, and an overload of noodles will make for a very dry soup!
- Add flour if your soup is too thin. If you notice your soup is looking a little runny, create a slurry from flour (or cornstarch) and a bit of warm broth, and stir it into the soup to thicken it.
- Use whole milk for a lighter soup. Whole milk can be substituted for the half and half if you’d prefer a soup that’s lighter and slightly less rich.
- Don’t overheat the cream. Once you’ve added the cream into the soup to simmer, avoid letting the soup reach a boil as this can cause the cream to separate!
You can adapt this recipe in so many ways! Not a fan of mushrooms? Leave them out. Craving something spicy? Add a dash of hot sauce or cayenne pepper to the broth. Here are more ways you can switch things up in this Chicken Pot Pie Soup:
- Make Turkey Pot Pie Soup and swap out the chicken for shredded turkey instead.
- Make Vegetarian Pot Pie Soup and replace the chicken with broccoli and leeks, and the bouillon with vegetable broth or stock.
- For a chunkier, heartier chicken soup, add in chopped russet potatoes. Make a note to adjust the amount of noodles, or leave them out altogether to prevent too much liquid from being absorbed.
- Add in diced ham or crispy bacon.
- Add in additional herbs, like rosemary, thyme, and basil (either fresh or dried), as well as spices like nutmeg and cumin.
This cozy and comforting soup is delicious to enjoy on its own, or you can round out an easy weeknight dinner by serving Chicken Pot Pie Soup with biscuits, rolls, or a side salad. Here are some of my favorite recipes to serve it with:
- Honey Butter Biscuits
- Texas Roadhouse Rolls or these easy 30 Minute Dinner Rolls
- Cheddar Bay Biscuits
- Homemade Garlic Bread
- Broccoli Salad or Shaved Brussels Sprouts Salad
Storage and Reheating
Keep any leftover soup in an airtight container in the refrigerator for up to three days. Reheat the soup in the microwave, or in a pot on the stove over medium heat.
Can I Freeze This?
Due to the ingredients, this particular soup recipe is not great for freezing. The half and half tends to separate, and the noodles will become mushy. If you’re worried you’ll end up with more soup than you can handle, you can definitely halve the recipe!
If you absolutely would like to make this soup in advance, I’d recommend leaving out the dairy and noodles until you’re ready to serve it. Follow these steps:
- Follow the recipe up until you’ve added the bouillon, and then cool and freeze the soup without adding the cream and noodles.
- When you’re ready to serve it, thaw the frozen soup base in the fridge and then reheat it on the stove.
- Add in the half and half and noodles to simmer, and then serve as usual.
More Cozy Soup Recipes
- Cabbage Roll Soup
- Easy Taco Soup
- Instant Pot Broccoli Cheese Soup
- Ramen Chicken Noodle Soup
- Creamy Ham Potato Soup
Creamy Chicken Pot Pie Soup with Noodles
- 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 chicken fully cooked, shredded or chopped
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 teaspoons dried parsley
- 1 can corn 15 oz, drained
- 1 cup frozen peas
- 2 cups half and half
- 2 cups egg noodles (dry)
- 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.