Chicken Pot Pie Noodle Soup
photo by TheDancingCook
- Ready In:
- 6hrs 30mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1814.36-2267.96 g whole chickens, cut up
- 9 medium white potatoes, peeled and cubed
- 2 (850.48 g) can chicken broth (regular or low sodium)
- 59.16 ml chicken base (I use Tone's)
- pepper, to taste
- garlic salt, to taste
- 453.59 g package bow tie pasta (or pot pie, if you prefer)
directions
- Place chicken in a medium to large stockpot; cover with water.
- Bring to a boil, cover and simmer for about 2 hours to make a nice stock.
- Meanwhile, peel and cube potatoes.
- Reserving broth, remove chicken; cool.
- Remove meat from bone and cut up into bite size pieces and return to the same pot with the reserved broth.
- Add peeled, cubed potatoes.
- Add the broth, base, pepper and garlic powder.
- Simmer uncovered, for at least 3 hours.
- Meanwhile, about a 30 minutes prior to serving, start to boil noodles, drain.
- Ladle soup into bowls and add cooked noodles.
- Serve with warm buttered bread.
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RECIPE SUBMITTED BY
TheDancingCook
Whitehall, Pennsylvania
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