All your favorite chicken pot pie ingredients in a thick and hearty soup with egg noodles served in a bowl instead of a crust, with enough for leftovers, too!
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
784 Calories
Recipe Instructions
Step 1
Fill two large pots with lightly salted water and bring to a rapid boil. Cook egg noodles in one pot until tender yet firm to the bite, and cook potatoes and carrots in the second pot until tender, 7 to 10 minutes. Drain noodles, potatoes, and carrots; set aside.
Step 2
Heat oil in a large skillet over medium-high heat. Season chicken with garlic salt, salt, and pepper; add to the hot skillet. Saute until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and cut into cubes; set aside.
Step 3
Slowly add cream; keep stirring. Add chicken broth and garlic; stir until smooth. Add frozen peas and corn. Add egg noodles, potatoes, carrots, and chicken. Cook and stir until heated through, about 10 minutes.
Step 4
Meanwhile, melt butter in a large stockpot over medium heat until a pinch of flour sprinkled in will just begin to bubble. Slowly whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. If it gets a little clumpy, that's okay.
Ingredients
2 tablespoons olive oil
salt and ground black pepper to taste
1 tablespoon minced garlic
1 (8 ounce) package egg noodles
1 quart heavy cream
4 (6 ounce) skinless, boneless chicken breast halves
