Ingredients

For the Soup Base:

1 can cream of chicken soup (10.5 oz)

1 can cream of mushroom soup (10.5 oz)

1 can cream of celery soup (10.5 oz)

2 cans cooked chicken (12.5 oz each, drained)

4 cups chicken broth (adjust for desired thickness)

1 package frozen mixed vegetables (12-16 oz)

1 package egg noodles (12 oz)

Seasonings:

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon dried thyme

½ teaspoon dried parsley

Salt and pepper, to taste

Optional Toppings:

Fresh parsley, chopped

Buttery crackers or croutons for crunch

Instructions

Cook the Egg Noodles:

In a large pot, cook the egg noodles according to the package instructions. Drain, set aside, and toss with a little olive oil to prevent sticking.

Prepare the Soup Base:

In the same large pot, add the cream of chicken, cream of mushroom, and cream of celery soups. Stir in the chicken broth until smooth.

Add Chicken and Veggies:

Add the drained canned chicken and frozen mixed vegetables to the pot. Stir to combine.

Season the Soup:

Add garlic powder, onion powder, smoked paprika, dried thyme, parsley, salt, and pepper. Stir well and bring the soup to a gentle boil.

Combine Noodles and Soup:

Reduce the heat to low and add the cooked egg noodles to the soup. Stir to combine and let everything simmer for 5-6 minutes to thicken and blend the flavors.

Serve:

Ladle the chicken pot pie pasta soup into bowls. Top with fresh parsley and serve with buttery crackers or croutons for added crunch. Enjoy this cozy, hearty, and creamy soup!