Homemade Chicken Pot Pie Soup Recipe

My family loves homemade soups and stews. One of our favorites is a good old-fashioned chicken pot pie soup. This soup is easy-to-make and very satisfying. From start to finish (after prepping the veggies) you can have it made in less than an hour. We like to serve it alongside homemade biscuits or cornbread muffins. Makes 4-5 servings.

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)
1/2 onion, finely chopped
2 carrots, sliced thin or diced
1-2 Stalks Celery, chopped
2 large white potatoes, diced
6 cups Reduced Sodium Chicken Broth
1 Tbsp. Parsley Flakes
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 ground black 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.

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