There is something so comforting about chicken pot pie. This Chicken Pot Pie Noodle Soup is a simple and easy dinner recipe that takes less than 30 minutes to make. Hearty comfort food that everyone loves.
This past week it snowed here for the first time this season. That means I’m ready for some serious comfort food like this Chicken Pot Pie Noodle Soup while I hunker down for the winter.
I love turning on the fire, making myself some super cozy food, turning on some tunes & then start decorating for the season. It’s my favorite thing to do when the weather isn’t so inviting.
If you want to make a traditional but simple pot pie, check out my Easy Chicken Pot Pie recipe.
I love things like mashed potatoes, cheesy casseroles & of course some delicious soups. I also really love homemade pot pie, but I wanted something that would yield some leftovers.
So I created this over-the-top, hearty Chicken Pot Pie Noodle Soup that was every bit as comforting as I had hoped it would be.
Chicken Noodle Soup
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Normally I would have made a traditional chicken pot pie soup. But I was really looking to add MORE to the recipe. I knew that these No Yolks egg noodles would be perfect. Just the perfect ingredient to give it that home-cooked feel. So comforting!
We love this recipe because it is a great way to use leftovers like slow-cooker chicken. Just toss everything in the pot & bring to a simmer.
It doesn’t get any easier & it is so QUICK too! I really love quick & easy meals & this one really hits all of what I look for.
Here are some commonly asked questions
Can I use canned vegetables?
Yes, absolutely, that will work just fine. I would add them at the end to keep them from getting too soft. They should heat with the temperature of the hot soup without having to simmer them with the rest of the ingredients.
Can use a different type of noodle?
I have not personally tried it, but I would think that would work just fine. I prefer egg noodles because they tend to be a bit less hearty than standard pasta.
Can this pot pie soup be frozen?
I don’t recommend it. In my experience, the noodles don’t hold together well during the thawing and reheating process.
HOW DO YOU MAKE Homemade Chicken Pot Pie Soup?
- Combine cream of chicken soup + added water, shredded chicken, corn, peas, carrots, garlic powder, pepper, and salt in a large stockpot & bring to a simmer for 10 minutes.
- Add the cooked egg noodles – stir well.
- Serve with biscuits & parsley if desired.
Can I make this recipe with another type of meat?
Yes- you can use leftover turkey, pulled beef, ground beef, ground sausage or ground turkey. I literally use whatever I have on hand that needs to be cooked. But I do have to say, the chicken is my favorite.
What is the best way to store leftover Pot Pie Soup?
After serving, place leftover soup in a shallow airtight container. Be sure to label with the date before refrigerating. This recipe should keep for up to 3 days. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
How many can this serve?
This will depend on the size of your portions. I can feed my family of 5 (with 3 adult children) for 2-3 nights depending on schedules. That doesn’t include seconds though.
Can this recipe be doubled?
This depends on the size of your stockpot. But if you have space, you can double this easily.
Can this recipe be made in the slow cooker?
It can, but since you are already cooking the noodles in another pot and the chicken is already cooked, it is much faster to just toss it all in & cook it on the stovetop. This recipe is done in less than 30 minutes.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature. As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
So, if the deep container of food takes several hours to finally get to that 35 degrees, the bacteria has been growing in your leftovers for those several hours. Not exactly what you want to happen.
To make Chicken Pot Pie Soup you will need…
- condensed cream of chicken soup + water
- chicken cooked and shredded
- frozen corn
- frozen peas
- chopped carrots
- garlic powder
- pepper
- salt
- egg noodles -cooked to package directions
- homemade biscuits & parsley
Chicken Pot Pie Soup with noodles
If you love this Easy pot pie soup recipe, you’re going to love these other comfort foods too. Please click each link below to find the easy, printable recipe!
French Onion Chicken Noodle Casserole
Other Chicken Recipes
Triple Cheddar Chicken and Pasta
Spinach Stuffed Chicken Parmesan
Chicken Parmesan Grilled Cheese Sandwich
Slow Cooker Chicken Parmesan Soup
chicken pot pie soup
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Before you print the recipe, don’t miss these great ideas from these bloggers….
Leftover Turkey Wild Rice Soup
Habanero Spicy Chicken Soup with Black Beans
Slow Cooker Vegetable Barley Soup
Copycat Instant Pot Zuppa Toscana
Creamy Roasted Root Vegetable Soup
Chicken Pot Pie Noodle Soup
Ingredients
- 48 ounces condensed cream of chicken soup + 2 cans water
- 4 cups chicken cooked and shredded
- 3 cups frozen corn
- 2 cups frozen peas
- 1 cup chopped carrots
- 1 tbsp garlic powder
- ¾ teaspoon pepper
- ½ tsp salt
- 16 ounces egg noodles -cooked to package directions
- Top with homemade biscuits & parsley- optional
Instructions
- Combine cream of chicken soup + added water, shredded chicken, corn, peas, carrots, garlic powder, pepper, and salt in a large stockpot & bring to a simmer for 10 minutes.
- Add the cooked egg noodles - stir well.
- Serve with biscuits & parsley if desired.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar Strauss-Benjamin says
Perfect winer comfort food!
Sarah says
Are the cream of chicken soup cans supposed to be 24 oz cans?
Gina Kleinworth says
Yes – just as written in the printable recipe – 2 cans condensed cream of chicken soup + 2 cans water (24 ounces each) I use a generic brand that offers it in 24-ounce cans, but you can also use this ( https://amzn.to/2NYdcWY ) which is just slightly smaller.
Natalie A says
This soup looks so yummy and is perfect for this time of year with the weather changing. I pinned this recipe so I can save it for later!
Miz Helen says
What a great bowl of soup, I pinned it! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
John says
Could you bake some pie crust and serve as toppings?
Gina Kleinworth says
I don’t see why not. I have a great pie crust recipe here
https://www.kleinworthco.com/easy-pie-crust/
Jess says
PINNED! Sounds so amazing!! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Brenda says
I used chicken broth instead of water yummy delicious definitely a keeper ty
Leslie says
Mmmm! I love the idea of a rich, creamy chicken noodle soup. Talk about a hearty winter meal. Thanks so much for sharing at the #happynowlinkup!
Sufi says
These is a Good Blog About Chicken Pot Pie Noodle Soup
Sufi says
These is a Good Blog About Chicken Pot Pie Noodle Soup