Creamy Chicken Pot Pie Noodle Soup blends the flavors of classic pot pie with the simplicity of noodle soup. Rich, hearty, and packed with chicken, vegetables, and soft noodles, it’s a one-pot comfort meal made for chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless skinless chicken thighs
2 tbsp olive oil
3 tbsp unsalted butter
1 medium onion, chopped
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.
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Melt butter in the same pot. Sauté onion, carrots, and celery until tender. Add garlic.
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Stir in flour and cook for 2–3 minutes.
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Slowly add broth while stirring.
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Return chicken, cover, and simmer 20 minutes. Remove, shred, and add back to soup.
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Add noodles and cook until tender.
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Stir in cream, peas, and corn. Simmer 5 minutes.
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Add thyme, parsley, and adjust seasoning. Serve warm.