If you are in need of some comfort food, this chicken pot pie soup is exactly what you should make!
As always, I browse a few recipes and take a little bit of what I like from each to make my own unique recipe. I’m really into “simple” and “quick” meals that taste delicious. This one didn’t disappoint and is husband approved!
Ingredients
- 2 Cups Shredded Chicken (Use shredded rotisserie chicken to save cooking time)
- 1 Cup Half & Half
- 2 – 3 Cups Chicken Broth (Use more or less depending on how brothy you want the soup)
- 1 Can Cream of Celery
- 2 Carrots Chopped
- 1/2 Yellow Onion Chopped
- 1 Tsp. Dried Garlic
- 1 Cup Frozen Peas
- 1 Cup Frozen Corn
- 1 Tbsp. Extra Virgin Olive Oil (EVOO)
- 1/2 Tsp. Thyme
- 1/2 Tsp. Rosemary
- 1/2 Tsp. Italian Seasoning
- 1/2 Tsp. Parsley
- 1/2 Tsp. Paprika
- Sprinkle of Cayenne Pepper
- Salt & Pepper to Taste
- 2 Cups Egg Noodles
**Use more or less of veggies per your specific likes. Also, use fresh garlic if you prefer (I only had dried garlic on hand).
Let’s Cook!
1. In a large pot, heat EVOO and add carrots, onions, garlic until tender (7-8 minutes)
2. Add chicken broth and whisk in half and half – keep temperature on medium heat
3. In a separate pot, bring egg noodles to a boil until al dente – Strain & set aside
4. Add seasonings (thyme, rosemary, Italian, parsley, paprika, cayenne pepper)
5. Add chicken, cream of celery, frozen peas & corn and bring to a boil
6. Once soup is boiling, turn heat down to medium and add cooked egg noodles
7. Add salt and pepper to taste
8. Enjoy!