If you can't find pot pie noodles you can use wide egg noodles instead. Slideshow: More Chicken Soup Recipes 

Ian Knauer
November 2014

Gallery

© Ian Knauer

Recipe Summary

active:
35 mins
total:
1 hr
Yield:
Makes about 12 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy pot, heat the butter over medium heat until hot, stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook until fragrant and nutty, about 4 minutes. Whisk in the stock and chicken and bring to a boil. Stir in the egg noodles and cook until the chicken is cooked through and the noodles are very tender, 20 to 25 minutes. Season the soup with salt and pepper to taste, then serve sprinkled with the dill.

    Advertisement
Advertisement
Advertisement