Chicken pot pie soup is easily made from scratch, and comfort food you can't 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.
I can never resist a creamy, savory soup loaded with chicken, veggies, and pasta. One of my favorite meals to cozy up to, when it's 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 leftover chicken. Here are a few of my chicken recipes that are delicious to use in this soup.
- Brined Herb Chicken Breasts
- Lemon Garlic Roasted Chicken
- Slow Cooker Garlic Butter Chicken
- Brined Garlic Herb Turkey Breast
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Chicken Pot Pie Soup
Ingredients
- 8 ounces egg noodles
- 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 low sodium chicken broth
- 3 cups shredded chicken
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped rosemary
- 1 cup frozen peas
- 1 cup frozen corn
- 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 the soup back to low simmer. Simmer on low for 15 minutes.
- Add in cooked egg noodles and serve with buttermilk biscuits or crusty bread if desired.
You can add an extra tablespoon but it does thicken up more as it cools.
I like a little thicker soup like this. Can I add a bit more flour to thicken it up?
If you freeze the pasta it will get overcooked and soggy when reheated. Its super easy to just whip up the pasta when you that the soup out.
Could you freeze it with the pasta in it?
I've never made it in the crockpot, so I can't say for sure. Milk and cream tend to separate when cooking for long periods of time.
Can you make this soup in the crockpot?