Creamy Chicken Pot Pie Soup
User Reviews
5
Creamy Chicken Pot Pie Soup
Description
Creamy Chicken Pot Pie Soup offers the flavors of traditional pot pie in a warm, hearty soup. The recipe starts by making a flavorful chicken broth with bouillon cubes and then sautés a base of butter, onions, carrots, and celery with mushrooms and garlic. Shredded cooked chicken and vegetables like corn and peas add substance and variety to the mix. Seasonings such as salt, white pepper, garlic powder, paprika, and dried parsley provide a savory depth. The addition of half and half creates a creamy base that is brought to a simmer before adding dry egg noodles. Cooking the noodles directly in the broth thickens the soup and gives it a comforting texture with tender vegetables and chicken throughout.
The soup delivers a creamy, mildly spiced experience with the tender chicken and a mix of soft vegetables. The mushrooms and minced garlic add an earthiness and subtle aroma. Since the noodles cook in the soup, they absorb the flavors of the broth, integrating the components into a cohesive dish.
This soup works well as a main course for lunch or dinner, especially when paired with hearty bread or a side salad. It’s suitable for those wanting a warming, home-style chicken soup variation that mimics the essence of pot pie filling without the crust.
Ingredients
- 4 chicken bouillon cubes
- 4 cups water
- 3 tablespoons butter
- 1 yellow onion peeled and diced, small
- 2 carrot peeled and diced
- 2 celery diced, stalks
- 8 ounces white mushrooms wiped clean and then sliced
- 2 cloves garlic peeled and minced
- 2 cups chicken fully cooked, shredded or chopped
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 teaspoons parsley dried
- 15 ounces corn use one 15 oz can, drained
- 1 cup peas frozen
- 2 cups half and half
- 2 cups egg noodles (dry)
Instructions
- In a small pot, combine the chicken bouillon cubes and water; bring to a simmer over medium heat until the bouillon is dissolved. Set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery and cook until softened, stirring often. Stir in the mushrooms and cook until tender. Add the minced garlic and cook for about 1 minute until fragrant.
- Add in the fully cooked chicken, corn, peas, salt, white pepper, garlic powder, paprika, and dried parsley. Stir well and cook for about 1 minute.
- Pour in the chicken bouillon mixture and the half and half. Stir well then bring to a simmer over medium heat.
- Add the noodles and stir well. Cover the pot and cook for 10 minutes, then uncover and cook for another 5 minutes, or until the noodles are tender.
- Turn off the heat and allow the soup to thicken for 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1554mg | 65% |
| Potassium | 618mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 4379IU | 88% |
| Vitamin C | 18mg | 20% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
