1. Can I use rotisserie chicken for Chicken Pot Pie Noodle Soup?

Yes! Rotisserie chicken is an excellent choice for Chicken Pot Pie Noodle Soup because it is already cooked, flavorful, and easy to shred. Remove the skin and bones, cut or shred the meat into bite-size pieces, and stir it into the creamy broth with the vegetables. You can also use leftover roasted, baked, or poached chicken. Using precooked chicken helps keep this recipe quick and convenient for busy weeknights.

2. How do I keep the noodles from getting mushy in chicken pot pie soup?

The best way to prevent mushy noodles is to cook the egg noodles separately according to the package directions. Drain them and add them to the soup just before serving. This prevents the noodles from absorbing too much broth while the soup simmers or sits in the refrigerator. If you plan to prepare Chicken Pot Pie Noodle Soup ahead of time, store the noodles and soup base separately for the best texture.

3. Can I make Chicken Pot Pie Noodle Soup without condensed soup?

Yes, you can make a homemade creamy base instead of using condensed cream of chicken soup. Melt butter in a saucepan, whisk in flour to create a roux, and gradually add chicken broth and milk while whisking until smooth and thickened. Season with garlic powder, black pepper, and a little thyme for extra flavor. Stir this homemade sauce into the cooked chicken and vegetables, then add the noodles. The result is a delicious alternative if you prefer to make your soup from scratch.

Easy Chicken Pot Pie Noodle Soup in 20 Minutes

Name: Chicken Pot Pie Noodle Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 48 ounces condensed cream of chicken soup; 2 cans water (use the empty soup cans for measuring); 4 cups cooked, shredded chicken; 3 cups frozen corn; 2 cups frozen peas; 1 cup chopped carrots; 1 tablespoon garlic powder; 3/4 teaspoon black pepper; 1/2 teaspoon salt; 16 ounces egg noodles, cooked according to package directions; Homemade biscuits, optional, for serving; Fresh parsley, optional, for garnish

Description

Chicken Pot Pie Noodle Soup is a creamy, comforting dinner made with tender shredded chicken, egg noodles, corn, peas, carrots, and a rich cream of chicken soup broth. This easy stovetop recipe takes just 20 minutes to prepare and is perfect for busy weeknights, chilly evenings, and using leftover cooked chicken. Serve it with warm biscuits and fresh parsley for a hearty family-friendly meal.

Ingredients

Scale

48 ounces condensed cream of chicken soup
2 cans water (use the empty soup cans for measuring)
4 cups cooked, shredded chicken
3 cups frozen corn
2 cups frozen peas
1 cup chopped carrots
1 tablespoon garlic powder
3/4 teaspoon black pepper
1/2 teaspoon salt
16 ounces egg noodles, cooked according to package directions
Homemade biscuits, optional, for serving
Fresh parsley, optional, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the egg noodles according to the package directions in a separate pot. Drain and set aside.
In a large stockpot, combine the condensed cream of chicken soup and water. Stir until well combined.
Add the cooked, shredded chicken, frozen corn, frozen peas, chopped carrots, garlic powder, black pepper, and salt. Stir to distribute the ingredients evenly.
Bring the soup to a gentle simmer over medium heat. Simmer for 10 minutes, stirring occasionally, until the vegetables are tender and the chicken is heated through.
Add the cooked egg noodles to the stockpot and stir well to combine. Allow the noodles to warm through for a minute or two.
Taste and adjust the seasoning as needed. Add a little extra water if the soup is thicker than desired.
Ladle the Chicken Pot Pie Noodle Soup into bowls. Garnish with fresh parsley if desired and serve warm with homemade biscuits.

Notes

Use rotisserie chicken, leftover roasted chicken, or any fully cooked shredded chicken to save time.
Cook the egg noodles separately to help prevent them from becoming mushy, especially if you expect leftovers.
Canned vegetables can replace frozen vegetables. Drain them and add them near the end of cooking so they do not become too soft.
Other noodle varieties can be substituted for egg noodles, although cooking times and texture may vary.
Leftover cooked turkey can replace the chicken. Other fully cooked meats may also be used.
Adjust the consistency by adding a little extra water or chicken broth if the soup becomes too thick.
Condensed cream of chicken soup can be salty, so taste the soup before adding extra salt.
Refrigerate leftovers in shallow, airtight containers within 2 hours of cooking and consume within 3 days.
Reheat on the stovetop over medium-low heat or in the microwave until steaming hot. Add a splash of water or broth if needed.
Freezing the finished soup is not recommended because the egg noodles may become soft after thawing. Freeze the soup base without the noodles for better results.
Nutrition information is an estimate and will vary depending on the brands of condensed soup, noodles, and chicken used.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Soup, Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: Approximately 1/10 of the recipe
Calories: 480 kcal (estimated)
Sugar: 6 g (estimated)
Sodium: 1100 mg (estimated)
Fat: 16 g (estimated)
Saturated Fat: 6 g (estimated)
Unsaturated Fat: 8 g (estimated)
Trans Fat: 0 g (estimated)
Carbohydrates: 43 g (estimated)
Fiber: 4 g (estimated)
Protein: 27 g (estimated)
Cholesterol: 85 mg (estimated)