Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pa Dutch Chicken Pot Pie Noodle Soup Recipe
    Lost? Site Map

    Pa Dutch Chicken Pot Pie Noodle Soup

    Pa Dutch Chicken Pot Pie Noodle Soup. Photo by *Parsley*

    1/3 Photos of Pa Dutch Chicken Pot Pie Noodle Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    *Parsley*'s Note:

    A combo of my maternal and paternal grandmothers' recipes. It's what I grew up on....slow-cooked stuff w/ the veggies cooked to mushiness. Kinda comforting sometimes. They made their own pot pie noodles--I buy 'em. They used onion; I like leeks. I also added a bay leaf. It's a tummy-warmer. You could use chicken thighs and/or breast, but thighs are just so more juicy! ;) Serving size is a guess. The way my grandparents ate, this would probably feed two--maybe four if they were saving room for Shoo-Fly Pie. **

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 3 1/2 lbs boneless chicken thighs
    • 3 1/2 quarts water
    • 3 tablespoons chicken soup base
    • 1/2 teaspoon pepper
    • 1 bay leaf
    • 3 celery ribs, diced small, INCLUDE THE LEAVES
    • 1 1/2-2 cups diced carrots
    • 2 leeks, finely chopped, white and light green parts
    • 1 tablespoon chopped fresh parsley
    • 3 medium potatoes, peeled and diced very small
    • 1 lb square pot pie noodles
    • salt, to taste


    1. 1
      Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.
    2. 2
      Reduce heat, cover and simmer for 1 hour. Add the celery carrots, leeks, parsley and potatoes; cover and simmer for an additional hour.
    3. 3
      Remove cooked chicken from the stockpot. cut up the chicken into bite-sized pieces w/ a knife or 2 forks.
    4. 4
      While your cutting up the chicken, throw your pot pie noodles in the stockpot with the rest of the soup.
    5. 5
      Add additional water, if needed, but it's not supposed to be too watery -- it's more of a stew.
    6. 6
      Turn up the heat to boil; reduce heat and simmer, stirring occasionally for about 15 minutes or until your noodles are desired softness.
    7. 7
      Return your cut up chicken to the pot and heat through.
    8. 8
      Adjust your salt and pepper to taste.
    9. 9
      Remove bay leaf.
    10. 10
      Put it in a big bowl and slurp away!
    11. 11
      **Make sure you serve it with WHITE bread (NOT whole wheat) slathered with butter (NOT MARGARINE) so thick that you can see your teethmarks.

    Ratings & Reviews:

    • on February 04, 2012


      Sooo comforting, soooo yummy,sooo easy!!! What could be better? Where we live ( in eastern N.C.) this is called chicken and pastry. I made the recipe just as written. Since there are just two of us, I had a lot of left overs for the freezer. While the chicken and gravy re-heated well, the noodles did not. They had a grainy-mushy texture. I will make this again ( and again), but I will cook it without the noodles- perhaps serve it over egg noodles, or rice, or even mashed potaotes.
      Thank you so much for a well written delicious recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2011


      This receipe is great with beef broth and carrots and onions. Also great with pork broth with hunks of ham or pork, definite old receipt my mom would always make. I'm from pennsylvania

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2008


      I made this for my DH and I today and it was sooo good! We moved down south from PA 6 months ago and have been missing a lot of the foods back home. This definately hit the spot!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Pa Dutch Chicken Pot Pie Noodle Soup

    Serving Size: 1 (817 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 726.7
    Calories from Fat 297
    Total Fat 33.0 g
    Saturated Fat 9.2 g
    Cholesterol 214.7 mg
    Sodium 230.9 mg
    Total Carbohydrate 60.6 g
    Dietary Fiber 5.0 g
    Sugars 4.0 g
    Protein 44.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes