Chicken Pot Pie Soup
All the comfort of chicken pot pie without any fuss. Hearty and delicious soup, the whole family will love.
Servings 6
Calories 524kcal
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.
Video
Notes
You can use all milk for a lighter version. But it will make a slightly thinner soup.
Nutrition
Serving: 1g | Calories: 524kcal | Carbohydrates: 38g | Protein: 30g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 349mg | Fiber: 3g | Sugar: 9g
