Chicken Pot Pie Soup

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

4.37 from 47 votes

Written By: Wendie

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

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 6

Calories 524

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Ingredients

  

1x2x3x

• 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.
  

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Notes

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

Nutrition

Serving: 1gCalories: 524kcalCarbohydrates: 38gProtein: 30gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 129mgSodium: 349mgFiber: 3gSugar: 9g

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Course Entrees

Cuisine American