Chicken Pot Pie Noodle Soup

All the flavors of pot pie turned into a hearty soup that is ready in under 30 minutes!

I'm sure I've talked about it briefly over the years here and there, but I don't really care for pies - including pot pie. However, Nick and the big kids do like pot pie. So about as far as I get for compromising is making pot pie-like recipes without the pie crust like this soup. You can absolutely get away with canned chicken OR rotisserie chicken if you'd like - rotisserie chicken especially in the lemon pepper variety, I think, would make a fantastic substitute. This is totally comfort food and it pairs perfectly with a good hearty buttermilk biscuit.

(Print)
What you need:

• 4 cups chicken, cooked and shredded
• 2 cans (24 oz. each) cream of chicken soup
• 6 cups water
• 2 cups frozen peas
• 1 cup chopped carrots
• 3 cups frozen corn
• 3/4 tsp. pepper
• 1/2 tsp. salt
• 1 Tbsp. garlic powder
• 16 oz. egg noodles
• Chopped parsley for garnish
• Biscuits for garnish

Directions:

1. Combine chicken, cream of chicken soup, water, peas, carrots, corn, and spices in a large stock pot.
2. Bring to a simmer and cook for about 10 minutes to heat through. 
3. Meanwhile, cook the noodles according to package. Drain and add to the stockpot.
4. Serve soup topped with parsley and a biscuit.

Recipe from Kleinworth & Co

I love a little heat in my soup so there is double the warmness and this Spicy Chicken Pepperoncini Soup is the perfect amount of heat - both with peppers and temperature of the soup - to warm you up on a chilly winter night! If you also don't care for pie crust, but would like to enjoy a pot pie occasionally, I recommend these Mini Cheesy Chicken Pot Pie Puffs from Julie's Eats and Treats that are made with Grands biscuits.