Chicken Pot Pie Soup with Noodles

A hearty soup that is easy and quick to make. It started out as a chicken pot pie recipe and was altered to make into a soup with noodles. Just delicious! This recipe makes a lot! It is easy to cut in half to make less if needed. It will thicken as it cools, but is as good the next day for leftovers.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
8 servings


  • 1 (8 ounce) package egg noodles

  • ½ cup cubed red potatoes

  • ½ cup diced carrots

  • 2 tablespoons olive oil

  • 4 (6 ounce) skinless, boneless chicken breast halves

  • 1 pinch garlic salt, or more to taste

  • salt and ground black pepper to taste

  • cup salted butter

  • cup all-purpose flour

  • 1 quart heavy cream

  • 1 (32 ounce) container chicken broth

  • 1 tablespoon minced garlic

  • ½ cup frozen peas

  • ½ cup frozen corn


  1. Fill two large pots with lightly salted water and bring to a rapid boil. Cook egg noodles in one pot until tender yet firm to the bite, and cook potatoes and carrots in the second pot until tender, 7 to 10 minutes. Drain noodles, potatoes, and carrots; set aside.

  2. Heat oil in a large skillet over medium-high heat. Season chicken with garlic salt, salt, and pepper; add to the hot skillet. Saute until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and cut into cubes; set aside.

  3. Meanwhile, melt butter in a large stockpot over medium heat until a pinch of flour sprinkled in will just begin to bubble. Slowly whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. If it gets a little clumpy, that's okay.

  4. Slowly add cream; keep stirring. Add chicken broth and garlic; stir until smooth. Add frozen peas and corn. Add egg noodles, potatoes, carrots, and chicken. Cook and stir until heated through, about 10 minutes.

Cook's Note:

You can use pre-cooked chicken.

Nutrition Facts (per serving)

784 Calories
59g Fat
38g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 784
% Daily Value *
Total Fat 59g 76%
Saturated Fat 34g 169%
Cholesterol 258mg 86%
Sodium 743mg 32%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 27g
Vitamin C 5mg 24%
Calcium 108mg 8%
Iron 3mg 14%
Potassium 428mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love