Creamy Chicken Pot Pie Soup with Egg Noodles
This creamy chicken pot pie soup brings warmth and comfort with tender chicken, hearty vegetables, and soft egg noodles, perfect for cozy nights.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs
- 2 cups Potatoes, diced
- 2 cups Carrots, sliced
- 1 cup Celery, sliced
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 6 cups Low-sodium chicken broth
- 2 tbsp Olive oil or butter
- 1 tsp Dried thyme or poultry seasoning
- to taste Salt and black pepper
- 1 cup Milk or heavy cream
- 2 tbsp Cornstarch (optional, for thickening)
- 1 cup Frozen peas (added at the end)
- 8 oz Egg noodles Prepared according to package instructions
Instructions
Preparation
- Heat the olive oil or butter in a large pot over medium heat. Add the chopped onions and minced garlic and sauté until the onions become translucent and fragrant.
- Add the diced chicken to the pot and cook until lightly browned on all sides. Stir occasionally to prevent sticking.
- Introduce the sliced carrots, celery, and diced potatoes. Stir and cook for a few minutes until the vegetables start to soften.
- Pour in the low-sodium chicken broth, season with salt, black pepper, and thyme or poultry seasoning. Bring to a simmer.
Cooking
- While the soup simmers, prepare the egg noodles according to the package instructions. Drain and set aside.
- After the soup has simmered, add the milk or heavy cream. If desired, mix cornstarch with a little water and stir it in for a thicker consistency.
- Toss in the frozen peas just before serving, stir well, then taste and adjust seasoning as needed.
Notes
This creamy chicken pot pie soup pairs well with a crisp salad or warm bread. Leftovers can be stored in an airtight container and reheated nicely.