This Creamy Chicken Pot Pie Noodle Soup blends the heartiness of traditional chicken pot pie with the ease of a creamy, satisfying noodle soup. Tender chicken, soft noodles, and rich broth come together for the ultimate cozy meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
1.5 lbs boneless skinless chicken thighs
2 tbsp olive oil
3 tbsp butter
1 yellow onion, chopped
3 carrots, peeled and sliced
2 celery stalks, diced
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 pepper to taste
Instructions
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Heat oil in a large pot and sear chicken until browned. Set aside.
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In the same pot, melt butter and sauté onion, carrots, and celery until softened. Add garlic.
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Sprinkle in flour and stir for 2–3 minutes.
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Slowly add broth, stirring constantly to combine.
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Return chicken to pot and simmer for 20 minutes. Remove, shred, and stir back in.
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Add noodles and cook until tender, about 7–9 minutes.
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Stir in cream, peas, and corn. Simmer for another 5 minutes.
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Season with herbs, salt, and pepper. Serve hot.