Hearty German Chicken Pot Pie Soup Recipe

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.

Prep Time25

Cook Time40

Total Time1 5

Course: Soup

Cuisine: American, German

Keyword: chicken recipe, easy recipe, easy soup, hearty soup, rotisserie chicken recipe

Servings: Servings

Calories: 330kcal

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Kitchen Essentials

Large pot

Stainless Bowls

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.

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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