Creamy Cozy Chicken Pot Pie Soup Recipe

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What’s better than chicken pot pie? Chicken pot pie soup loaded with egg noodles, shredded chicken, lots of veggies all in a creamy, cheesy soup! It’s just the best kind of comfort food.

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5 tablespoons butter
1 ¼ cups medium yellow onion
1 cup diced carrots
1 cup diced celery
4 teaspoons minced garlic
6-8 mushrooms, diced
6 tablespoons flour
2 cup cold whole milk or half and half ( I use a combination of both)
3-4 cups low sodium chicken broth
2 tablespoons salt-free seasoning blend (Mrs. Dash or TJ’s 21 Seasoning Salute)
2 ½ cups cooked, shredded chicken
1 cup frozen peas
1 ½ cups frozen corn
2 cups shredded white cheddar
salt and pepper to taste
8 ounces egg noodles, cooked to package directions


  1. Heat the butter in a large pot or dutch oven over medium heat. Add the onions and sauté them for 5-7 minutes or until they start to soften and turn translucent. Add the carrots, celery, garlic, and mushrooms and cook for 3-4 minutes or until the mushrooms reduce in size a bit. Stir the veggies as you add the flour to coat everything evenly, let cook 1 minute. READ MORE

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