This Creamy Chicken Pot Pie Noodle Soup is a cozy combination of tender chicken, soft noodles, and rich, creamy broth. It brings all the classic comfort of chicken pot pie into a warm, delicious soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless skinless chicken thighs
2 tbsp olive oil
3 tbsp butter
1 medium onion, diced
3 carrots, peeled and sliced
2 celery stalks, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
2 cups wide egg noodles
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream
1 tsp dried thyme
1 tbsp chopped parsley
Salt and black pepper to taste
Instructions
-
Heat oil in a large pot. Sear chicken until browned, then remove.
-
Melt butter and cook onions, carrots, and celery until soft. Add garlic.
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Stir in flour and cook for 2–3 minutes.
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Slowly add broth, stirring to combine.
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Return chicken to pot and simmer 20 minutes. Remove, shred, and return to soup.
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Add noodles and cook until tender.
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Stir in cream, peas, and corn. Simmer for 5 minutes.
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Add herbs, season to taste, and serve hot.