This dish is somewhere between a soup and a casserole and it really hits the spot when a craving for pot pie pops up! I frequently make modifications to this dinner, using what I have on hand, and it comes out delicious every time.
This recipe has a lot of wiggle room for substitutions, so if there’s anything you don’t care for in the ingredients, be sure to omit or change ingredients, as needed. I often don’t have celery and I always have a different noodle on hand, but it’s still so delicious each time, so just choose what you have on hand or what you love!
Chicken Pot Pie Soup
- 1.5 lbs Chicken Breasts cubed
- 10-12 oz Mixed Vegetables frozen (1 bag)
- 1/3 cup Unsalted Butter
- 2/3 cup Yellow Onion diced
- 2/3 cup Celery chopped, about 3 ribs
- 2 cloves Garlic minced
- 2/3 cup All-Purpose Flour or Flour Substitute
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Poultry Seasoning
- 2 cups Low-Sodium Chicken Broth or water with added salt to taste
- 1 1/2 cups Milk
- 2 cups Egg Noodles or Dried Spaetzle or 12-16 oz any noodle
- In a medium pot, combine cubed chicken and vegetables. Add water to cover and boil for 12-15 minutes, until chicken is cooked through to 165 F. Remove from heat, and set aside (Don't strain – you'll use the liquid later in the recipe)
- In a large pot, cook onions and celery in butter until translucent. Add garlic and saute until fragrant, about 30 seconds more. Stir in flour, salt, pepper, and poultry seasoning to form a paste.
- Slowly mix in chicken broth and milk, about 1/2 cup at a time. Stir and bring to boil. Reduce heat to low and simmer for 2-3 minutes or until sauce thickens. Stir in chicken and veggie mixture, along with the liquid. Season to taste with salt and pepper.
- Meanwhile, in a separate pot, cook pasta as directed on the packaging. Once cooked, strain and add to soup. Stir and serve!
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