Chicken Pot Pie Nooles
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.
- 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
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.