Creamy Chicken Pot Pie Soup

5 from 14 votes

This Chicken Pot Pie Soup with Noodles is the perfect combination of two favorite comfort foods: chicken noodle soup and chicken pot pie! A soul-warming, easy soup recipe made with tender chicken cooked in a creamy broth filled with hearty veggies and noodles.

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Soup

Cuisine: American

Keyword: chicken noodle soup, chicken pot pie soup recipe, creamy chicken noodle soup, homemade chicken soup

Servings:

Calories: 364kcal

Author: Jill

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 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
15 ounces corn use one 15 oz can, drained
1 cup frozen peas
2 cups half and half
2 cups egg noodles (dry)

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.

Video

Nutrition