Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 5 tablespoons butter; 1 medium onion diced; 1 large carrot diced; 2 celery stalks diced; 2 tablespoon minced garlic; 6 tablespoons all purpose flour; 3 cups half and half; 5 cups chicken broth; 3 cups shredded chicken; 1 teaspoon fresh chopped thyme; 1 teaspoon fresh chopped rosemary; 1 cup frozen peas; 1 cup frozen corn; 8 ounces egg noodles; salt and pepper to taste

Chicken pot pie soup is easy made from scratch, and comfort food you cant resist.
This soup is so easy and all made in one pot. Of course you’ll need a side of my buttery buttermilk biscuits to scoop up all the goodness with.

I can never resist a creamy, savory soup loaded with chicken, veggies and pasta. One of my favorite meals to cozy up to, when its chilly.

Can I freeze chicken pot pie soup?

Yes, this soup freezes beautifully, I just add the pasta right before serving.

Can I add other vegetables?

Of course, you can add whatever you have to use up. Mushrooms, broccoli and green beans are also delicious.

You can easily grab a rotisserie chicken from the grocery store, for this soup. It’s also a perfect way to use up that left over chicken. Here are a few of my chicken recipes that are delicious to use in this soup.

MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES!

Yield: 6

Chicken Pot Pie Soup

All the comfort of chicken pot pie without any fuss. Hearty and delicious soup, the whole family will love.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

5 tablespoons butter
1 medium onion diced
1 large carrot diced
2 celery stalks diced
2 tablespoon minced garlic
6 tablespoons all purpose flour
3 cups half and half
5 cups chicken broth
3 cups shredded chicken
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
1 cup frozen peas
1 cup frozen corn
8 ounces egg noodles
salt and pepper to taste

Instructions

Cook pasta al dente and set aside.
Heat butter in a large pot over medium high heat. Add onions, carrots and celery and saute for 3-4 minutes. Add in garlic and cook another minute.
Add in the flour and cook another minute. Pour in chicken stock and half and half and let the soup come to a low simmer for 5 minutes.
Add in thyme, rosemary, chicken, peas and corn, bring soup back to low simmer. Simmer on low 15 minutes.
Add in cooked egg noodles and serve with buttermilk biscuits if desired.

Notes

You can use all milk for a l lighter version. But it will make a slightly thinner soup.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 504Total Fat 28gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 11gCholesterol 134mgSodium 1059mgCarbohydrates 36gFiber 3gSugar 10gProtein 27g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.