Best Chicken Pot Pie Noodle Soup Recipes
CHICKEN POT PIE NOODLE SOUP
This is one of those recipes that you start to make early on in the day and simmer all day, for the best flavor. Make this on a chilly day and it will warm you from head to toe. Freeze any leftovers; pull out and thaw when you get that nasty winter cold or just need a quick lunch or dinner. Even though the title states "pot pie" noodle, bow tie noodles have always been used in this soup; something I grew up with. When my mom cooks it, she will sometimes add some thin sliced diced celery and/or a peeled, whole onion to the pot, just for taste, and removes the onion prior to serving.
Provided by TheDancingCook
Categories Savory Pies
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in a medium to large stockpot; cover with water.
- Bring to a boil, cover and simmer for about 2 hours to make a nice stock.
- Meanwhile, peel and cube potatoes.
- Reserving broth, remove chicken; cool.
- Remove meat from bone and cut up into bite size pieces and return to the same pot with the reserved broth.
- Add peeled, cubed potatoes.
- Add the broth, base, pepper and garlic powder.
- Simmer uncovered, for at least 3 hours.
- Meanwhile, about a 30 minutes prior to serving, start to boil noodles, drain.
- Ladle soup into bowls and add cooked noodles.
- Serve with warm buttered bread.
Nutrition Facts : Calories 687, Fat 26.6, SaturatedFat 7.5, Cholesterol 154.8, Sodium 859, Carbohydrate 71.9, Fiber 4.9, Sugar 2.8, Protein 38.4
PA DUTCH CHICKEN POT PIE NOODLE SOUP
A combo of my maternal and paternal grandmothers' recipes. It's what I grew up on....slow-cooked stuff w/ the veggies cooked to mushiness. Kinda comforting sometimes. They made their own pot pie noodles--I buy 'em. They used onion; I like leeks. I also added a bay leaf. It's a tummy-warmer. You could use chicken thighs and/or breast, but thighs are just so more juicy! ;) Serving size is a guess. The way my grandparents ate, this would probably feed two--maybe four if they were saving room for Shoo-Fly Pie. **
Provided by Parsley
Categories Savory Pies
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.
- Reduce heat, cover and simmer for 1 hour. Add the celery carrots, leeks, parsley and potatoes; cover and simmer for an additional hour.
- Remove cooked chicken from the stockpot. cut up the chicken into bite-sized pieces w/ a knife or 2 forks.
- While your cutting up the chicken, throw your pot pie noodles in the stockpot with the rest of the soup.
- Add additional water, if needed, but it's not supposed to be too watery -- it's more of a stew.
- Turn up the heat to boil; reduce heat and simmer, stirring occasionally for about 15 minutes or until your noodles are desired softness.
- Return your cut up chicken to the pot and heat through.
- Adjust your salt and pepper to taste.
- Remove bay leaf.
- Put it in a big bowl and slurp away!
- **Make sure you serve it with WHITE bread (NOT whole wheat) slathered with butter (NOT MARGARINE) so thick that you can see your teethmarks.
Nutrition Facts : Calories 726.8, Fat 33.1, SaturatedFat 9.2, Cholesterol 214.7, Sodium 231, Carbohydrate 60.6, Fiber 5, Sugar 4, Protein 44.8
CHICKEN POT PIE SOUP WITH NOODLES
A hearty soup that is easy and quick to make. It started out as a chicken pot pie recipe and was altered to make into a soup with noodles. Just delicious! This recipe makes a lot! It is easy to cut in half to make less if needed. It will thicken as it cools, but is as good the next day for leftovers.
Provided by olivia13
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Fill two large pots with lightly salted water and bring to a rapid boil. Cook egg noodles in one pot until tender yet firm to the bite, and cook potatoes and carrots in the second pot until tender, 7 to 10 minutes. Drain noodles, potatoes, and carrots; set aside.
- Heat oil in a large skillet over medium-high heat. Season chicken with garlic salt, salt, and pepper; add to the hot skillet. Saute until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and cut into cubes; set aside.
- Meanwhile, melt butter in a large stockpot over medium heat until a pinch of flour sprinkled in will just begin to bubble. Slowly whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. If it gets a little clumpy, that's okay.
- Slowly add cream; keep stirring. Add chicken broth and garlic; stir until smooth. Add frozen peas and corn. Add egg noodles, potatoes, carrots, and chicken. Cook and stir until heated through, about 10 minutes.
Nutrition Facts : Calories 784.2 calories, Carbohydrate 37.9 g, Cholesterol 258.1 mg, Fat 58.9 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 33.7 g, Sodium 742.8 mg, Sugar 2.6 g
CHICKEN POT PIE CASSEROLE WITH NOODLES
This chicken pot pie casserole combines a Pennsylvania Dutch noodle pot pie with a more traditional crust-style pot pie for a hearty and comforting meal.
Provided by JRS_cook
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
- Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
- Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
- Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
- Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 594 calories, Carbohydrate 29.4 g, Cholesterol 131.1 mg, Fat 32.7 g, Fiber 0.9 g, Protein 44 g, SaturatedFat 12 g, Sodium 1221.3 mg, Sugar 5.5 g
EASY CHICKEN POT PIE SOUP
Chicken pot pie without the baking, in soup form. Serve with biscuits, cornbread, or even toast.
Provided by FoodieJJ54
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine milk, water, mixed vegetables, chicken, potatoes, celery, onion, soup base, poultry seasoning, and pepper in a large soup pot; bring to a boil. Reduce heat to a simmer.
- Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.
- Simmer until vegetables are tender, about 10 minutes, adding water if soup is too thick.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 33 g, Cholesterol 61.9 mg, Fat 5.9 g, Fiber 6.9 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 797.3 mg, Sugar 9.2 g
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