This Creamy Chicken Pot Pie Noodle Soup blends all the nostalgic comfort of pot pie with the convenience of a creamy, satisfying soup. Tender chicken, hearty vegetables, and soft noodles come together in a silky, rich broth perfect for any cozy occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1.5 lbs boneless skinless chicken thighs
2 tbsp olive oil
3 tbsp unsalted butter
1 medium onion, diced
3 carrots, peeled and chopped
2 celery stalks, sliced
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
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In a large pot, heat olive oil and sear chicken on both sides until golden. Remove and set aside.
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Melt butter in the pot. Sauté onions, carrots, and celery for 6–8 minutes. Stir in garlic.
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Add flour and stir constantly for 2–3 minutes.
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Slowly add broth, stirring to combine and smooth out the mixture.
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Return chicken to pot and simmer for 20 minutes. Remove, shred, and return to soup.
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Stir in noodles and cook for 7–8 minutes until tender.
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Add cream, peas, and corn. Simmer on low for 5 minutes.
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Stir in thyme and parsley. Season with salt and pepper. Serve warm.