This German Chicken Pot Pie Soup is a hearty, old-fashioned meal made with tender chicken, potatoes, carrots, celery, peas, corn, and homemade square-cut egg noodles. When the weather turns chilly, a big pot of homemade soup is always welcome at our table.
What makes this soup different is the noodles. Rather than using store-bought pasta, we make a simple egg noodle dough, roll it out, and cut it into rustic squares. They cook right in the broth, soaking up all that wonderful chicken flavor while giving the soup a thick, hearty texture.
The finished soup has all the goodness of a homemade chicken pot pie, but in a bowl. The broth thickens into a rich, gravy-like consistency, and the generous pieces of homemade noodles make every serving satisfying.
This is the kind of from-scratch cooking that is worth a little extra time in the kitchen. Make a big pot for a family dinner, or enjoy leftovers for another comforting meal.
Why We Love This German Style Chicken Pot Pie Soup
- Homemade egg noodles: The rustic square noodles give this soup its signature texture and make it extra hearty.
- A complete meal: Chicken, potatoes, and plenty of vegetables make this a filling dinner.
- Simple ingredients: Most of the ingredients are kitchen staples we use every day.
- Old-fashioned comfort food: The thick, savory broth has the familiar flavor of homemade chicken pot pie.
- Made in one pot: Once the noodles are prepared, everything comes together in the stock pot.
Hearty German Chicken Pot Pie Soup Recipe
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Kitchen Essentials
Ingredients
For the Square Noodles
- 3 Cups All-Purpose Flour plus extra for dusting
- 2 Large Eggs
- ½ Teaspoon Salt
- 2 Tablespoons Water as needed (just a few tablespoons total, a splash at a time)
For the Soup
- 64 Ounces Chicken Stock homemade or (2) 32 fl. oz. cartons of chicken stock
- 4 Cups Water
- 1 Tablespoon Avocado Oil or vegetable oil
- 3 Cups Chicken diced
- 3 Medium Potatoes peeled and diced
- 2 Stalks Celery thinly sliced
- 4 Carrots peeled and diced
- 1 Medium Onion diced
- 1 Can Peas drained
- 1 Can Corn drained
- 2 Teaspoon Dried Parsley
- 1 Tablespoon Cornstarch
- ¼ Cup Water cold
- 1 Teaspoon Salt to taste
- 1 Teaspoon Black Pepper to taste
Instructions
- Make the Noodles. In a large mixing bowl, combine the flour, eggs, and salt. Mix together, adding water a little at a time until the flour is hydrated and the dough comes together into a firm, pliable ball. You only need a few tablespoons of water, so add it slowly to avoid making the dough too sticky.3 Cups All-Purpose Flour, 2 Large Eggs, ½ Teaspoon Salt, 2 Tablespoons Water
- Generously flour your countertop and place the dough on the prepared surface. Roll it out to approximately ½-inch thickness. Using a pizza cutter or sharp knife, cut the dough into roughly 1½-inch squares. Keep the noodles lightly dusted with flour while you prepare the soup.
- Cook the chicken. Heat the oil in a large stock pot over medium heat. Add the diced raw chicken and cook for about 5 minutes, stirring occasionally.1 Tablespoon Avocado Oil, 3 Cups Chicken
- Stir in the diced onion and dried parsley. Cook for another 3–5 minutes, until the onion begins to soften. Season lightly with salt and black pepper.1 Medium Onion, 2 Teaspoon Dried Parsley, 1 Teaspoon Salt, 1 Teaspoon Black Pepper
- Pour in the chicken stock and water. Add the diced potatoes, celery, carrots, peas, and corn. Stir everything together and increase the heat to bring the soup to a rolling boil.64 Ounces Chicken Stock, 4 Cups Water, 3 Medium Potatoes, 2 Stalks Celery, 4 Carrots, 1 Can Peas, 1 Can Corn
- Once the soup is boiling, carefully drop the noodle squares into the pot one at a time, stirring gently as needed to keep them separated. Avoid adding them all in one pile, as they can stick together. Once all the noodles have been added, reduce the heat to low and cover the pot with a lid.
- Let the soup simmer, covered, for 25 minutes. Resist the temptation to lift the lid during this time. Keeping the pot covered helps the thick, homemade noodles cook all the way through. The chicken and vegetables will finish cooking as well.
- Thicken the broth. In a small bowl, whisk together the cornstarch and cold water until smooth. Remove the lid and stir the cornstarch mixture into the soup. Simmer uncovered for another 3–5 minutes, stirring occasionally, until the broth thickens to a rich, gravy-like consistency.¼ Cup Water, 1 Tablespoon Cornstarch
- Season and serve. Taste the soup and add additional salt and black pepper as needed. Ladle into bowls and serve warm.
Your Own Private Notes
Notes
Making Homemade Square Egg Noodles
The homemade noodles are really the star of this recipe. These are meant to be hearty, rustic noodles rather than thin pasta. Their thickness gives the soup its wonderful texture. Lightly dust the work surface and dough while rolling and cutting. This makes handling the noodles much easier. The soup will thicken as it sits. The noodles absorb some of the broth as the soup rests, creating an even thicker consistency. If you prefer a soupier consistency, stir in additional chicken stock when reheating or just before serving.Tips for Making the Best Chicken Pot Pie Soup
Add the noodles individually. This is an important step. Once the broth reaches a rolling boil, drop the noodle squares into the pot one at a time. This helps keep them from sticking together. Keep the lid on while the noodles cook. After adding all the noodles, reduce the heat to low, cover the pot, and simmer for the full 25 minutes. Avoid lifting the lid during this time so the thick noodles cook all the way through. Cut the vegetables into similar-sized pieces. This helps them cook evenly. You don’t want some vegetables falling apart while others are still firm. Season as you go. Add a little salt and pepper while cooking the chicken and vegetables, then taste the broth again before serving. Chicken stock can vary quite a bit in saltiness. Use a good-quality chicken stock. Since the broth provides so much of the flavor, a flavorful stock makes a difference.How to Tell When the Homemade Noodles Are Done
Check the center of a noodle. These homemade noodles are intentionally thick and hearty. After the 25-minute simmer, cut one noodle in half to check the center. It should be tender all the way through without a floury or doughy center. If needed, continue simmering for a few more minutes.Nutrition
Variations and Substitutions
- Chicken: Boneless, skinless chicken breasts or thighs both work well. Thigh meat will give you a slightly richer flavor.
- Vegetables: Green beans or diced parsnips would be nice additions. You can also adjust the vegetables to use what you have on hand.
- Fresh or frozen vegetables: Canned peas and corn are convenient, but frozen vegetables can also be used.
- Herbs: Parsley works nicely. A little thyme would also complement the chicken and vegetables.
- Broth: Homemade chicken stock is a wonderful option if you have some tucked away in the freezer.
How to Store Leftover Soup
Allow leftover soup to cool, then transfer it to an airtight container and refrigerate for up to 3 days.
The homemade noodles will continue absorbing broth as the soup sits, so it will become thicker as it cools. When reheating, add a little chicken stock or water to loosen the consistency.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through.
Freezing: This soup is best enjoyed fresh or refrigerated. The homemade noodles and potatoes can change texture after freezing, so I would not recommend freezing the finished soup if you want the best results.
Can You Make the Noodles Ahead of Time?
You can prepare and cut the noodle dough shortly before making the soup. Arrange the squares in a single layer on a lightly floured baking sheet or countertop while you prepare the remaining ingredients.
Keep them lightly dusted with flour so they don’t stick together.
What to Serve with Chicken Pot Pie Soup
This soup is hearty enough to serve as a meal on its own. If you’d like something alongside it, try:
- Homemade bread or crusty rolls for dipping.
- Buttermilk biscuits.
- A simple garden salad for something fresh alongside the rich soup.
Homestead Kitchen Notes
Making food from scratch doesn’t have to mean complicated ingredients or fancy kitchen equipment. A little flour, a couple of eggs, and some water are all it takes to make homemade noodles that turn an ordinary pot of chicken soup into something special.
This is also a practical recipe for using homemade chicken stock. If you regularly make and freeze stock, having a few containers ready in the freezer makes putting together a hearty meal like this much easier.
Serve this soup in deep bowls while it’s hot. With the chicken, vegetables, potatoes, and thick homemade noodles, you really don’t need much else to make it a satisfying family dinner.
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So yummy. Like a bowl of chicken pot pie.