Chicken pot pie noodle soup is such a comforting meal for a dinner or perfect to pack for lunches too. The No Yolks noodles hold up really well in the soup and they don’t get mushy or fall apart. I made this for dinner and packed some of the soup for my husband the next day and he said it was one of the best soups he’s ever had!
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Chicken Pot Pie Noodle Soup

Author Coco and Ash

Ingredients

  • 2 tbsp butter
  • 2 stalks of celery (chopped)
  • 1 medium yellow onion chopped
  • 3 carrots (peeled and chopped)
  • 2 tbsp all purpose flour
  • 1 and 3/4 tsp salt (divided)
  • 1/2 tsp poultry seasoning
  • 2 cups water
  • 4 cups chicken stock or broth
  • 1 cup half and half (milk would be ok in a pinch)
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 3 cups cooked and shredded chicken (you can use a rotisserie, boiled, or baked chicken!)
  • 6 ounces No Yolk Noodles (half a package)

Instructions

  • Add 2 tablespoons of butter to a large pot over medium heat. Once melted, add in the celery, onion, carrots, poultry seasoning, and ½ teaspoon of salt and sauté until the onions and celery begin to turn translucent. (About 7 minutes)
  • Add the flour to the pot and toss to coat the vegetables. Cook for 2 more minutes.
  • Add the broth, water, and half-and- half, ½ teaspoon of black pepper and another 1 and ¼ teaspoons of salt.
  • Add the peas and the shredded chicken and bring everything to a full boil.
  • Once boiling, add the No Yolks® noodles and cook for 10 minutes.
  • Serve immediately and enjoy!