This Classic Chicken Pot Pie Soup Recipe is easy-to-make with traditional ingredients you most likely have on-hand. To save time I cook, shred and freeze chicken in 2 cup portions for later use. Then I thaw overnight in the refrigerator when I’m ready to use it. It’s the perfect way to save time when making recipes like that one shown below.
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Chicken Pot Pie Soup Recipe
12 oz. Pennsylvania Dutch Square Pot Pie Egg Noodles
1 lb. Boneless, Skinless Chicken Breasts (cooked and cut into bite-sized pieces)
2 large white potatoes, peeled and diced
2-3 Tbsp. onion, finally chopped
1 small can of sliced carrots
6 cups Reduced Sodium Chicken Broth
Salt and Ground Black Pepper to Taste
1-2 tsp. dried parsley flakes
In a large stockpot combine together the chicken broth, cooked chicken, diced potatoes, chopped onion, sliced carrots, salt, ground black pepper, and parsley. Over medium to medium-high heat bring to a boil. Pour in the square pot pie egg noodles. Cover the pan. Simmer over medium heat for 13-17 minutes or until the pasta squares are cooked through, stirring occasionally. Remove from heat and serve immediately.
Note: You can toss in chopped celery and sliced hard-boiled eggs if desired.
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