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–+ servings
Bowl of creamy chicken pot pie soup with egg noodles and vegetables

Creamy Chicken Pot Pie Soup with Egg Noodles

A warm and hearty soup that combines comforting flavors and textures, perfect for family meals or cozy nights in.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Comfort Food, Dinner, Soup
Cuisine American
Servings 6 servings
Calories 450 kcal

Ingredients
  

Base Ingredients

  • 6 Tbsp unsalted butter adds richness and flavor
  • 1 medium yellow onion, chopped provides aromatic depth
  • 2 medium carrots, thinly sliced into rings adds sweetness and color
  • 2 sticks celery, finely chopped contributes texture and freshness
  • 8 oz white or brown mushrooms, sliced offers umami flavor
  • 3 cloves garlic, minced enhances overall flavor
  • 1/3 cup all-purpose flour thickens the soup
  • 6 cups chicken stock forms the soup base

Seasoning and Additions

  • 3-4 tsp salt or to taste enhances flavor
  • 1/2 tsp black pepper adds mild heat
  • 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces provides heartiness
  • 5 cups cooked chicken, shredded makes it filling and protein-rich
  • 1 cup frozen peas adds sweetness and texture
  • 1 cup corn, frozen or canned contributes sweetness and color
  • 1/2 cup whipping cream creamy texture and richness
  • 1/4 cup parsley, finely chopped, plus more for garnish adds freshness and brightness

Instructions
 

Preparation

  • Melt the unsalted butter in a large pot over medium heat. Add the chopped onion and let it soften for about 3 to 5 minutes until translucent.
  • Add the sliced carrots and finely chopped celery, cooking for another 5 to 7 minutes until the vegetables soften.
  • Stir in the sliced mushrooms and minced garlic, cooking for an additional 3 to 4 minutes until mushrooms are tender.
  • Sprinkle the all-purpose flour over the mixture, stirring well for about 1 to 2 minutes to eliminate raw flour taste.
  • Gradually add the chicken stock, stirring constantly to prevent lumps and bring to a gentle simmer.

Cooking

  • Season with salt and black pepper, then add the sliced Yukon gold potatoes, making sure they are evenly distributed.
  • Simmer for about 10 to 15 minutes, or until the potatoes are just tender.
  • Stir in the shredded chicken, frozen peas, and corn, heating through for another 5 to 7 minutes.
  • Pour in the whipping cream and chopped parsley, stirring to combine and simmer gently for another minute.

Serving

  • Ladle the soup into bowls and garnish with additional parsley if desired.

Notes

Serve with warm bread or simple crackers for added texture. Leftovers can be stored in an airtight container for further enjoyment.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 3g
Keyword Chicken Soup, comfort food, Creamy Soup, Hearty Soup, Pot Pie
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