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    You are in: Home / Recipes / Chicken Pot Pie Noodle Soup Recipe
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    Chicken Pot Pie Noodle Soup

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    TheDancingCook's Note:

    This is one of those recipes that you start to make early on in the day and simmer all day, for the best flavor. Make this on a chilly day and it will warm you from head to toe. Freeze any leftovers; pull out and thaw when you get that nasty winter cold or just need a quick lunch or dinner. Even though the title states "pot pie" noodle, bow tie noodles have always been used in this soup; something I grew up with. When my mom cooks it, she will sometimes add some thin sliced diced celery and/or a peeled, whole onion to the pot, just for taste, and removes the onion prior to serving.

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    1. 1
      Place chicken in a medium to large stockpot; cover with water.
    2. 2
      Bring to a boil, cover and simmer for about 2 hours to make a nice stock.
    3. 3
      Meanwhile, peel and cube potatoes.
    4. 4
      Reserving broth, remove chicken; cool.
    5. 5
      Remove meat from bone and cut up into bite size pieces and return to the same pot with the reserved broth.
    6. 6
      Add peeled, cubed potatoes.
    7. 7
      Add the broth, base, pepper and garlic powder.
    8. 8
      Simmer uncovered, for at least 3 hours.
    9. 9
      Meanwhile, about a 30 minutes prior to serving, start to boil noodles, drain.
    10. 10
      Ladle soup into bowls and add cooked noodles.
    11. 11
      Serve with warm buttered bread.

    Ratings & Reviews:


    Nutritional Facts for Chicken Pot Pie Noodle Soup

    Serving Size: 1 (478 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 687.0
    Calories from Fat 239
    Total Fat 26.5 g
    Saturated Fat 7.5 g
    Cholesterol 154.8 mg
    Sodium 858.9 mg
    Total Carbohydrate 71.8 g
    Dietary Fiber 4.9 g
    Sugars 2.7 g
    Protein 38.3 g

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