Warm up with this German Style Chicken Pot Pie Soup made with homemade egg noodles, tender chicken, potatoes, and vegetables in a rich, hearty broth. Perfect comfort food for chilly days.
The combination of homemade noodles and rich broth transforms simple ingredients into a comforting meal that tastes like it has been simmering in grandma’s kitchen all day long. One bowl is rarely enough!
What makes this soup truly special are the rustic square-cut noodles. They are thicker than traditional egg noodles and cook right in the simmering broth, soaking up all the wonderful flavors while helping create a rich, pot pie-style texture.
This old-fashioned cooking method has been passed down through generations. Whether you’re making a big batch for Sunday dinner, meal prepping for the week, or serving it on a cold winter evening, this Soup is a recipe you’ll return to again and again.
Why You’ll Love This German Style Chicken Pot Pie Soup
- Thick, homemade egg noodles cooked right in the soup
- Loaded with tender chicken and fresh vegetables
- Rich, savory broth with classic pot pie flavor
- One-pot comfort food perfect for fall and winter
- Great for feeding a crowd or enjoying leftovers
- Easy ingredients that you may already have on hand
What Makes German Style Chicken Pot Pie Different?
Despite the name, German-style chicken pot pie isn’t actually a pie at all. In many Pennsylvania Dutch and German-American communities, chicken pot pie refers to a hearty soup filled with homemade noodles rather than a baked pastry-covered dish.
The star of the recipe is the thick noodle dough, cut into squares and simmered directly in the broth. As the noodles cook, they release starches that naturally help thicken the soup, creating a rich consistency that resembles the filling inside a traditional chicken pot pie.
German Style Chicken Pot Pie Soup with Homemade Noodles
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Equipment
Ingredients
For the 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
How to Make German Style Chicken Pot Pie Soup
Make the Noodle Dough
- In a large mixing bowl, combine the flour, eggs, and salt. Mix until combined. Add water a little at a time, mixing after each addition, until the dough comes together into a pliable ball. Be careful not to add too much water. The dough should be firm enough to roll without sticking excessively.3 Cups All-Purpose Flour, 2 Large Eggs, ½ Teaspoon Salt, 2 Tablespoons Water
Roll and Cut the Noodles
- Generously flour your work surface. Roll the dough to about ½-inch thick for hearty, rustic noodles. Using a pizza cutter or sharp knife, cut the dough into approximately 1½-inch squares. Set aside while preparing the soup.
Cook the Chicken
- Heat the oil in a large stock pot over medium-high heat. Add the diced chicken and cook for about 5 minutes, stirring occasionally.3 Cups Chicken, 1 Tablespoon Avocado Oil
Add the Aromatics
- Add the diced onion and dried parsley. Cook for another 3 to 5 minutes until the onion softens. Season lightly with salt and pepper during cooking.1 Medium Onion, 2 Teaspoon Dried Parsley
Build the Soup Base
- Pour in the chicken stock and water. Add the potatoes, celery, carrots, sweet corn, and sweet peas. Increase the heat and bring everything 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
Add the Homemade Noodles
- Once the broth is boiling, carefully add the noodle squares one at a time. This step is important because it prevents the noodles from sticking together.
- After all the noodles have been added: Reduce the heat to low. Cover the pot tightly. Simmer for 25 minutes.
- Do not lift the lid during this time. Keeping the lid closed allows the steam to fully cook the thick noodles all the way through.
Thicken the Broth
- In a small bowl, whisk together the cornstarch and cold water until smooth.1 Tablespoon Cornstarch, ¼ Cup Water
- After the noodles have simmered for the full 25 minutes, stir the slurry into the soup. Continue simmering uncovered for 3 to 5 minutes until the broth thickens into a rich pot pie-style consistency.
Season and Serve
- Taste the soup and season generously with salt and black pepper as needed.1 Teaspoon Salt, 1 Teaspoon Black Pepper
- Ladle into large bowls and serve hot.
Notes
Pro Tips for Success
Add the Noodles One at a Time Make sure to add the noodles when the soup is at a full boil. Dropping all the noodle squares into the soup at once can cause them to stick together. Taking the extra few minutes to add them individually helps them cook evenly. Keep the Lid Closed This is one of the most important steps in the recipe. The thick noodle squares rely on trapped steam to cook completely through. Don’t Overwork the Dough Mix just until the dough comes together. Overworked dough can produce tougher noodles. Use Quality Chicken Stock Since the broth is the base of the soup, a good-quality stock adds richer flavor throughout the dish. How to Tell if the Noodles are Done After 25 minutes, the noodles should be plump, tender, and fully cooked through. Cut one in half to check. If the center still appears dry or doughy, cover and simmer for a few more minutes.Nutrition
Recipe Variations
Add Fresh Herbs
For an extra layer of fresh flavor, stir in ¼ cup chopped fresh parsley and 1 teaspoon fresh thyme leaves during the last 5 minutes of cooking. A small amount of finely minced rosemary (½ teaspoon) can also be added for a more savory, comforting flavor.
Use Rotisserie Chicken
To save time, substitute cooked rotisserie chicken. Add it along with the vegetables instead of browning raw chicken.
Make It Extra Creamy
For a richer soup, stir in ½ cup heavy cream after thickening the broth.
Add More Vegetables
This recipe works well with green beans, mushrooms, parsnips, or diced turnips.
Storage and Reheating
Refrigerate
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze
Because homemade noodles can soften after freezing, this soup is best enjoyed fresh. However, it can be frozen for up to 2 months if needed.
Reheat
Warm gently on the stovetop over medium-low heat. Add a splash of chicken stock or water if the soup has thickened too much during storage.
Why are my noodles sticking together?
The most common cause is adding them all at once. Drop each noodle individually into the boiling broth to prevent clumping.
Can I make the noodles ahead of time?
Yes. The noodle dough can be rolled and cut a few hours ahead. Lightly flour the squares and keep them covered until ready to cook.
Can I use store-bought egg noodles?
You can, but the homemade square noodles are what give this soup its traditional German-style character and hearty texture.
Can I make this recipe gluten-free?
You can experiment with a gluten-free flour blend designed for noodle making, though the texture may vary from traditional homemade noodles.
Easy Comfort Food
When the weather turns chilly and you’re craving something warm and satisfying, this Chicken Pot Pie Soup delivers comfort in every spoonful.
Unlike traditional baked pot pie, this cozy soup combines tender chicken, vegetables, potatoes, and thick homemade egg noodles simmered directly in a rich broth. The result is a hearty one-pot meal that’s filling, flavorful, and perfect for gathering the family around the dinner table.
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My family loved this!