Chicken Pot Pie Soup That’s ACTUALLY Hearty

One of my all-time favourite soups to make for a cold winter work week. I make a double batch of the recipe below because my husband and I will have it for lunch for a few days throughout the week.

Ingredients

½ whole chicken or 2 bone-in thighs + legs
2 tbsp butter
½ medium onion diced
2 celery stalks diced
1 –2 medium carrots cubed
1 –2 large potatoes cubed
2 –3 cloves garlic diced
½ cup peas
1/2 cup corn
1 handful spinach
½ 340 g bag egg noodles (about 170 g)
5 cups chicken broth
1 cup milk
½ cup cream
2 tbsp flour
½ tbsp thyme
½ tbsp dried parsley
½ tbsp dried basil
2 tbsp celery seed
½ tbsp celery salt
½ tbsp garlic powder
½ tbsp onion powder
1 tbsp mustard powder
Salt & pepper to taste
For Serving
Shredded cheese for topping
Puff pastry or pie crust strips baked for dipping

Melt 2 tbsp butter in a large pot. Add onion; cook 3–4 min.

Add flour, all dry spices, and garlic. Cook 2 minutes, stirring.

Add 1 cup broth slowly while whisking, then the remaining broth.

Add chicken pieces. Simmer 20–25 min until cooked.
Remove chicken, pull meat off, return meat to pot.

Add peas and corn - simmer 2 min.
Add potatoes - cook 5 min.
Add carrots and celery - cook 5 min.
Add spinach - stir in to wilt.

Add egg noodles; cook 5–6 minutes until tender.

Stir in milk and cream. Heat gently (don’t boil).

Top with shredded cheese.

Serve with puff pastry or pie crust strips for dipping if you want!