30-Minute Chicken Pot Pie Soup
Creamy stovetop chicken pot pie soup — all the cozy flavor, ready in 30 minutes
Soup season calls for cozy dinners, and this 30-Minute Stovetop Chicken Pot Pie Soup is easy enough to enjoy a warm bowl of comfort any night of the week. With tender chicken, hearty egg noodles, colorful vegetables, and a creamy broth, it has those familiar chicken pot pie flavors with a simple stovetop method. A few convenient ingredients keep the prep minimal, making this a quick weeknight dinner you can pull together even when you’re getting a late start.
Easy Chicken Pot Pie Soup for Busy Weeknights
I love a comforting dinner that doesn’t require a lot of chopping or a sink full of dishes. This easy chicken pot pie soup uses frozen mixed vegetables, frozen egg noodles, and already-cooked chicken, so most of the work is opening packages and stirring the pot.
Making chicken pot pie soup with cream of chicken soup also gives you a shortcut to that creamy base. There’s no separate sauce to make or flour and butter to whisk together. Everything cooks in one pot, including the noodles!
You’ve got your chicken, vegetables, and noodles all together for a hearty dinner. Serve it on its own or add a biscuit on the side for even more of that classic pot pie feel.
Ingredients You’ll Need
- Reduced-sodium chicken broth: Start with 4 cups and keep another 2–3 cups ready to add as the noodles cook. I recommend buying two 32-ounce cartons.
- Condensed cream of chicken soup: Two 10.5-ounce cans create the creamy soup base. Add them straight from the cans without preparing them separately.
- Garlic powder: An easy way to add flavor without chopping fresh garlic.
- Onion powder: Adds savory onion flavor while keeping the prep simple.
- Dried thyme: Gives the soup a cozy flavor that pairs well with the chicken.
- Frozen egg noodles: I used a full 24-ounce bag of Reames Homestyle Egg Noodles.
- Frozen mixed vegetables: You’ll need 4 cups. A classic mix of carrots, corn, peas, and green beans works well.
- Cooked chicken: Use 1 pound of rotisserie chicken or other cooked chicken, cut into bite-size pieces.
How to Make Stovetop Chicken Pot Pie Soup
*printable recipe card is available at the bottom of this page
Step One: Make the Creamy Soup Base
Add 4 cups of reduced-sodium chicken broth and both cans of condensed cream of chicken soup to a large Dutch oven or soup pot.
Whisk in the garlic powder, onion powder, and dried thyme. Heat over medium-high heat until the mixture reaches a gentle boil.
Step Two: Add the Frozen Egg Noodles
Stir in the frozen egg noodles, separating them as needed. Bring the soup back to a simmer, then reduce the heat to maintain a gentle simmer.
Cook uncovered for 10 minutes, stirring occasionally so the noodles don’t stick to the bottom.
Step Three: Stir in the Frozen Vegetables
Add 4 cups of frozen mixed vegetables and continue simmering for another 10 minutes, or until the vegetables and noodles are tender.
The noodles will absorb quite a bit of broth as they cook. Gradually stir in additional broth as needed to keep the soup at the consistency you like. I used about 2–3 extra cups.
Step Four: Add the Cooked Chicken
Stir in the chopped or shredded cooked chicken. Let the soup simmer for about 5 minutes, or until the chicken is heated through.
Since the chicken is already cooked, you’re simply warming it in the soup.
Step Five: Taste and Serve
Taste the finished soup and adjust the seasonings as needed. Add another splash of broth if you’d like a thinner consistency, then ladle into bowls and serve warm.
The Chicken You Use Makes a Difference
Rotisserie chicken soup is such a convenient option for busy nights, but remember that the seasoning on your chicken becomes part of the soup.
I used Walmart’s seasoned pulled rotisserie chicken, which brought plenty of flavor on its own. I left black pepper out of the final recipe because the chicken already had enough seasoning for my taste.
Wait until you’ve added the chicken and heated everything through before deciding whether the soup needs anything else. Lightly seasoned leftover chicken may need a little more seasoning than a heavily seasoned rotisserie chicken.
A Great Way to Use Leftover Chicken
You don’t have to buy rotisserie chicken specifically for this recipe. Leftover baked, roasted, or grilled chicken works too, just keep its seasoning in mind.
If you’re already cooking chicken for dinner, make some extra and save it for this soup the next night. Having the chicken ready makes this one pot chicken soup especially easy to put together.
Cut or shred it into small, bite-size pieces so it’s easy to enjoy with the noodles and vegetables.
Tips for the Best Chicken Pot Pie Soup with Egg Noodles
- Keep extra broth handy. One carton wasn’t enough for my batch once the noodles absorbed the liquid. Buy two cartons and add broth as needed.
- Stir occasionally. This creamy chicken noodle soup thickens as it cooks, so give it a stir throughout cooking to help prevent sticking.
- Check the noodles for tenderness. The frozen noodles I used call for about 20 minutes of cooking. Different noodles may need a different amount of time.
- Adjust the thickness to your liking. Keep it thick and hearty or add more broth for a soupier consistency.
- Taste after adding the chicken. This is the best time to decide whether you need additional seasoning.
Storing and Reheating Leftovers
Refrigerate leftover soup promptly in airtight containers. The noodles will continue absorbing broth as the soup sits, so expect the leftovers to be thicker.
To reheat, warm a portion gently on the stovetop or in the microwave, stirring occasionally. Add a splash of chicken broth as needed to loosen the soup back to your preferred consistency.
Kitchen Tools for Easy Homemade Soup
A few basic tools are all you need for this chicken soup with frozen vegetables:
- A large Dutch oven or soup pot
- A whisk for combining the broth and condensed soup
- A silicone spoon for stirring
- Measuring cups and spoons
- A ladle for serving
More Cozy Comfort Food
Creamy Homemade Tomato Soup with Roasted Tomatoes and Basil
Slow Cooker Swamp Potatoes and Sausage
30-Minute Chicken Pot Pie Soup
Ingredients
- 6 –7 cups reduced-sodium chicken broth divided
- 2 10.5-ounce cans condensed cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 24-ounce bag frozen egg noodles, such as Reames
- 4 cups frozen mixed vegetables
- 1 pound cooked rotisserie chicken cut into bite-size pieces
Instructions
- Heat the soup base. In a large pot, whisk together 4 cups chicken broth, the condensed cream of chicken soup, garlic powder, onion powder, thyme, and black pepper. Bring to a gentle boil over medium-high heat.
- Add the noodles. Stir in the frozen egg noodles, separating them as needed. Return to a simmer, reduce the heat, and simmer uncovered for 10 minutes, stirring occasionally.
- Add the vegetables. Stir in the frozen mixed vegetables. Continue simmering for another 10 minutes, or until the noodles and vegetables are tender. Stir occasionally and gradually add the remaining 2–3 cups broth as needed to reach your desired consistency.
- Add the chicken. Stir in the cooked chicken and simmer for about 5 minutes, or until heated through.
- Taste and serve. Taste and adjust the seasonings as needed. Serve warm.
Notes
- Buy two cartons of broth. The noodles absorb quite a bit of liquid. Start with one 32-ounce carton and add broth from the second carton as needed.
- Season to taste. Rotisserie chicken contributes its own seasoning, so taste the finished soup before adding more salt, pepper, or other seasonings.
- Use leftover chicken. Any cooked, chopped or shredded chicken works. Cook extra chicken for dinner one night and use the leftovers in this soup the next night.
- Noodle timing: These instructions are written for frozen egg noodles with an approximately 20-minute cooking time. Cook until tender, adjusting the timing if using a different product.
- Reheating: The soup will thicken as it sits. Stir in a splash of broth when reheating to loosen it.
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