Dinner needed to be made no matter how many times I got interrupted trying to film it. But the good news is this chicken pot pie soup was so easy and delicious. It was worth it. All the ingredients were pre-chopped or premade so you literally just poured everything in the pot.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat Dutch oven to medium-high heat with one to two tablespoons of oil.
Add onions and celery and sauté for 3 to 5 minutes, stirring occasionally.
Pour in mixed vegetables and sauté for an additional 3 to 5 minutes.
Add flour and mix to incorporate.
Add 6 cups of broth and bring to a boil.
Stir in shredded chicken and egg noodles.
Serve with biscuits or bread.
Using pre-chopped or frozen vegetables can save time and make the recipe even easier.
Serve the soup with warm biscuits or crusty bread for a complete meal.
Adjust the seasoning to taste, especially the salt and pepper.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just chop them into small pieces and adjust the cooking time as needed.
Can I substitute the cream?
You can use milk or a dairy-free alternative like coconut milk, but it may slightly alter the flavor and texture.
Can I make this soup gluten-free?
Yes, substitute the flour with a gluten-free alternative and use gluten-free egg noodles.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly for this recipe and adds extra flavor.
I'm a dietitian and busy mom of two make quick, easy and healthy recipes to get dinner on the table quickly using the cleanest convenience foods I can find from you everyday grocery stores to make cooking dinner approachable and fun!
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