30-Minute Chicken Pot Pie Soup
Creamy chicken pot pie soup made with tender egg noodles, mixed vegetables, and rotisserie chicken. An easy, comforting dinner made in one pot!
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.