Homemade Chicken Pot Pie Soup is one of my family’s go-to’s when they want a hearty and filling soup. It’s very easy to make and one that every member in the family enjoys…including the kids! For this recipe you’ll need a bag of Pennsylvania Dutch Square Pot Pie Egg Noodles. On the east coast they’re readily available in most grocery stores.
Chicken Pot Pie Soup Recipe
12 oz. Pennsylvania Dutch Square Pot Pie Egg Noodles
2 Tbsp. Butter
1 lb. Boneless, Skinless Chicken Breasts (cut into bite-sized pieces)
16 oz. Frozen Mixed Vegetables
6 cups Reduced Sodium Chicken Broth
Salt and Ground Black Pepper to Taste
Melt butter in a large saucepan over medium-high heat. Add chicken and cook, stirring frequently, until chicken is lightly browned, about 5 minutes. Add vegetables and chicken broth, season with salt and pepper. Cover and heat until boiling. Reduce heat and simmer for 10 minutes or until vegetables are tender and chicken is fully cooked. Increase heat to medium. Stir in uncooked noodles. Cook, uncovered for 11 to 13 minutes or until noodles are tender, stirring occasionally. Remove from heat and serve.
Variation: Substitute 3 cups chopped, fresh or frozen stew vegetables, such as onions, carrots, potatoes and/or celery for frozen mixed vegetables. Increase boiling time to 20-25 minutes or until veggies are tender.
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This sounds like a good recipe to make. However, I think I would add some biscuits on top to make it more of a pie.
That sounds so good and looks so good. Thank you for sharing.