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Best Chicken Pot Pie Soup Recipe

Best Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup is warm, creamy, and perfect for cozy days. It has soft noodles, tender chicken, and sweet peas in a rich broth. You get all the flavor of chicken pot pie—just in soup form! It’s simple to make and ready in just over 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Calories: 370
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded or chopped: Use rotisserie chicken for a deeper flavor and faster prep.
  • 1 cup frozen peas thawed: Adds natural sweetness and color—fresh peas can be used for a firmer texture.
  • 2 cups dry egg noodles: Wide egg noodles hold up best in creamy soups—avoid overcooking to keep them firm.
  • 1 medium carrot diced: Adds natural sweetness and color to balance the savory base.
  • 1 celery stalk diced: Gives that classic “pot pie” aroma and a subtle crunch.
  • 1 small onion chopped: Sweet or yellow onion works best—sautéing helps develop depth in the broth.
  • 3 tablespoons unsalted butter: Butter helps sauté the aromatics and builds the base of the roux.
  • 2 tablespoons all-purpose flour: Creates a creamy thickness without relying solely on cream.
  • 3 cups chicken broth: Use low-sodium broth to control salt levels and enhance chicken flavor.
  • 1 cup whole milk: Creamier than low-fat milk but lighter than heavy cream.
  • Salt and black pepper to taste: Adjust at the end to prevent overseasoning.

Method
 

  1. Start by chopping your onion, carrot, and celery. If your chicken is not already cooked, cook and shred it now. Thaw your peas if using frozen ones. Get all your ingredients ready before starting—this will make cooking easier and faster.
  2. In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Stir them gently until they soften and begin to smell aromatic, usually around 5–6 minutes. These veggies form the base flavor for that "pot pie" taste.
  3. Sprinkle in the all-purpose flour and stir well. Let it cook for a minute so the flour doesn’t taste raw. Slowly pour in the chicken broth while whisking. This dissolves the flour mixture and gives you a lump-free base.
  4. Add in the whole milk and bring everything to a light simmer. Stir often to prevent the milk from scalding. Then add the dry egg noodles and let them cook right in the soup—this infuses more flavor into them.
  5. Once the noodles are almost done, toss in the shredded chicken and peas. Let it all cook together for another 3 minutes or so until warmed through. Season with salt and pepper to taste.