Chicken Pot Pie Soup With Noodles Recipes

Steps:

• Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.

Steps:

• Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.
• Reduce heat, cover and simmer for 1 hour. Add the celery carrots, leeks, parsley and potatoes; cover and simmer for an additional hour.
• Remove cooked chicken from the stockpot. cut up the chicken into bite-sized pieces w/ a knife or 2 forks.
• While your cutting up the chicken, throw your pot pie noodles in the stockpot with the rest of the soup.
• Add additional water, if needed, but it's not supposed to be too watery -- it's more of a stew.
• Turn up the heat to boil; reduce heat and simmer, stirring occasionally for about 15 minutes or until your noodles are desired softness.
• Return your cut up chicken to the pot and heat through.
• Adjust your salt and pepper to taste.
• Remove bay leaf.
• Put it in a big bowl and slurp away!
• **Make sure you serve it with WHITE bread (NOT whole wheat) slathered with butter (NOT MARGARINE) so thick that you can see your teethmarks.

Steps:

• Combine milk, water, mixed vegetables, chicken, potatoes, celery, onion, soup base, poultry seasoning, and pepper in a large soup pot; bring to a boil. Reduce heat to a simmer.
• Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.
• Simmer until vegetables are tender, about 10 minutes, adding water if soup is too thick.

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
• Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
• Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
• Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
• Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.

Steps:

• In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

Steps:

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