What’s better than chicken pot pie? Chicken pot pie soup loaded with egg noodles, shredded chicken, lots of veggies all in a creamy, cheesy soup! It’s just the best kind of comfort food.
YIELD: 8-10 SERVINGS
5 tablespoons butter
1 ¼ cups medium yellow onion
1 cup diced carrots
1 cup diced celery
4 teaspoons minced garlic
6-8 mushrooms, diced
6 tablespoons flour
2 cup cold whole milk or half and half ( I use a combination of both)
3-4 cups low sodium chicken broth
2 tablespoons salt-free seasoning blend (Mrs. Dash or TJ’s 21 Seasoning Salute)
2 ½ cups cooked, shredded chicken
1 cup frozen peas
1 ½ cups frozen corn
2 cups shredded white cheddar
salt and pepper to taste
8 ounces egg noodles, cooked to package directions
- Heat the butter in a large pot or dutch oven over medium heat. Add the onions and sauté them for 5-7 minutes or until they start to soften and turn translucent. Add the carrots, celery, garlic, and mushrooms and cook for 3-4 minutes or until the mushrooms reduce in size a bit. Stir the veggies as you add the flour to coat everything evenly, let cook 1 minute.
- Stream in the cold milk and 3 cups of chicken broth while you whisk. This will help prevent any lumps. Allow the soup to reach a gentle simmer and start to thicken, about 5-7 minutes. Add the seasoning blend, shredded chicken, peas, and corn and season with a pinch of salt and pepper.
- Visit Creamy Cozy Chicken Pot Pie Soup @ littlespicejar.com for full directions.