- 8 tablespoons butter
- 1 ¼ cups medium yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 teaspoons minced garlic
- 6-8 mushrooms, diced
- 9 tablespoons flour
- 3 cup cold whole milk or half and half (I usually just use milk)
- 6 cups low sodium chicken broth
- 2 tablespoons salt-free seasoning blend (Mrs. Dash)
- 2 ½ cups cooked, shredded chicken
- 1 cup frozen peas
- 1 ½ cups frozen corn
- 2 large or 3 medium diced potatoes
- 2 cups shredded white cheddar
- salt and pepper to taste
- 8 ounces egg noodles, cooked to package directions
1. Melt butter in a large pot over medium heat. Add onions and saute them for 5-7 minutes or until they begin to brown slightly. Add the carrots, celery, garlic and mushrooms and cook for another 3-4 minutes. Add the flour and stir to coat everything; let cook about 1 minute.
2. Add the cold milk and 5-6 cups of chicken broth while you whisk. This will help prevent any lumps. Allow the soup to reach a gentle simmer and start to thicken, about 5-7 minutes. Add the seasoning blend, shredded chicken, peas, cooked potatoes, and corn and season with salt and pepper.
3. Bring the soup back to a gentle simmer – do not allow it to boil. Cover, and reduce the heat to just above low and let simmer gently for 12-15 minutes.
4. Remove the lid, stir in the cheese one handful at a time and allow each handful to melt in before adding the next. May add additional salt and pepper to taste. Add the cooked egg noodles into the soup. Thin the soup with additional broth to desired consistency. You may need additional broth when reheating leftovers.
Notes: I have modified this recipe from this link on my Pinterest board: https://littlespicejar.com/chicken-pot-pie-soup/
My husband thinks chicken pot pie must contain potatoes and I found it was much too thick for our liking, so I adjusted the recipe to suit our addition of potatoes. If soup is too thick, add the additional cup of chicken broth. It is SO good and very filling! Great leftovers too!