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Hearty Chicken Pot Pie Soup

Rich, cozy, creamy, and packed with veggies ... everything you love about chicken pot pie, but in a warm, comforting soup.
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Course Main Course, Side Dish, Soup
Cuisine American
Servings 4

Ingredients  

Soup Base

  • ½ whole chicken or 2 bone-in thighs + leg
  • 2 tbsp butter
  • ½ medium onion diced
  • 2 celery stalks diced
  • 1 –2 medium carrots cubed
  • 1 –1.5 large potatoes cubed
  • 2 –3 cloves garlic diced
  • ½ cup peas
  • ¼ cup corn
  • 1 handful spinach
  • ½ 340 g bag egg noodles (about 170 g)
  • 4 cups 1 litre chicken broth
  • 1 cup milk
  • ½ cup cream

Seasonings & Roux

  • 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

Instructions 

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

Make Roux

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

Add Broth & Chicken

  • 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 Veggies

  • 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.