Name: Chicken Pot Pie Soup with Noodles
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 (8 ounce) package egg noodles; 0.5 cup cubed red potatoes; 0.5 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; 0.33333334326744 cup salted butter; 0.66666668653488 cup all-purpose flour; 1 quart heavy cream; 1 (32 ounce) container chicken broth; 1 tablespoon minced garlic; 0.5 cup frozen peas; 0.5 cup frozen corn

Chicken Pot Pie Soup with Noodles

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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.

Recipe by olivia13

Published on January 29, 2007

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hrs

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

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
⅓ cup salted butter
⅔ 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

Directions

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.
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.
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.
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.