Irresistible Chicken Pot Pie Soup Recipe

My chicken pot pie soup version comes together in one pot, which means less cleanup and more time to enjoy the creamy, savory goodness.

I love how the tender chicken, fresh vegetables, and egg noodles swim in a rich broth that tastes like home.

Here is what I love most about my Chicken Pot Pie Soup

This soup delivers all the flavors I crave from pot pie but skips the extra steps. I can have it on the table in about 35 minutes, which makes it perfect for busy weeknights when I want something satisfying without spending hours in the kitchen.

The creamy base clings to every spoonful, and the combination of thyme and rosemary adds that classic pot pie aroma. I also love that I can use leftover chicken or grab a rotisserie bird from the store to make prep even faster.

It freezes beautifully, so I often make a double batch and save half for those nights when I need dinner in a hurry. Just leave out the noodles before freezing, then cook them fresh when you reheat the soup.

If you’re looking for more hearty comfort dishes, my Creamy Pumpkin Pasta Bake has that same cozy appeal, and The Perfect Spaghetti with Tuna and White Beans brings simple ingredients together in a way that always satisfies.

Everything you need for the perfect Chicken Pot Pie Soup

• 8 ounces egg noodles – I cook these separately so they stay tender and don’t get mushy in the soup
• 5 tablespoons butter – This creates the rich base for the roux and adds a silky texture
• 1 medium onion, diced – I use yellow or white onion for a mild, sweet flavor
• 1 large carrot, diced – Fresh carrots add a subtle sweetness and a pop of color
• 2 celery stalks, diced – These bring that classic pot pie flavor and a bit of crunch
• 2 tablespoons minced garlic – Fresh garlic makes all the difference in the depth of flavor
• 6 tablespoons all-purpose flour – This thickens the soup and gives it that creamy, velvety consistency
• 3 cups half and half – I prefer this for a rich, creamy broth, but you can use whole milk for a lighter version
• 5 cups low-sodium chicken broth – This forms the flavorful base without making the soup too salty
• 3 cups shredded chicken – I use rotisserie chicken or leftover roasted chicken for convenience
• 1 teaspoon fresh chopped thyme – Fresh herbs bring a bright, earthy note
• 1 teaspoon fresh chopped rosemary – This adds that signature pot pie aroma
• 1 cup frozen peas – I keep a bag in the freezer for easy additions like this
• 1 cup frozen corn – Sweet corn kernels add a touch of brightness
• Salt and pepper to taste – I season at the end to balance all the flavors

My Method for Chicken Pot Pie Soup

1. Cook the egg noodles – Bring a pot of salted water to a boil and cook the noodles until al dente, about 7-8 minutes. Drain and set aside so they don’t overcook in the soup.
2. Sauté the vegetables – Heat the butter in a large pot over medium-high heat until melted and foamy. Add the diced onion, carrot, and celery, then sauté for 3-4 minutes until the vegetables start to soften and the onion turns translucent.
3. Add the garlic – Stir in the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. You’ll smell that rich, savory aroma filling your kitchen.
4. Make the roux – Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for about 1 minute, stirring constantly, until the flour loses its raw smell and starts to turn slightly golden.
5. Add the liquids – Slowly pour in the chicken broth and half and half, whisking as you go to prevent lumps. Bring the mixture to a low simmer and let it cook for about 5 minutes, stirring occasionally, until it starts to thicken.
6. Add the chicken and herbs – Stir in the shredded chicken, fresh thyme, and rosemary. Add the frozen peas and corn, then bring the soup back to a low simmer. Let it cook gently for 15 minutes so all the flavors meld together.
7. Finish with the noodles – Stir in the cooked egg noodles just before serving. Taste and adjust the seasoning with salt and pepper as needed.
8. Serve warm – Ladle the soup into bowls and serve with buttery biscuits or crusty bread for dipping.

My go to methods for Chicken Pot Pie Soup success

I always cook the noodles separately and add them right before serving. This keeps them from soaking up too much broth and turning mushy, especially if you plan to have leftovers.

If you want a thicker soup, you can add an extra tablespoon of flour when making the roux. The soup will also thicken as it cools, so don’t worry if it looks a bit thin at first.

I like to use fresh herbs when I can because they bring a brighter flavor than dried. If you only have dried thyme and rosemary, use about half the amount since dried herbs are more concentrated.

The best way I serve Chicken Pot Pie Soup

I usually serve this soup on chilly evenings when I want something that feels like a complete meal in one bowl. A side of warm, buttery biscuits is my go-to for soaking up every last drop of that creamy broth.

It also works well for casual gatherings or potlucks since I can make it ahead and reheat it gently on the stove. I just add the noodles fresh so they stay tender and don’t get overcooked.