Cook2 hrs 30 mins
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. **
- 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
- Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.
- Reduce heat, cover and simmer for 1 hour. Add the celery carrots, leeks, parsley and potatoes; cover and simmer for an additional hour.
- Remove cooked chicken from the stockpot. cut up the chicken into bite-sized pieces w/ a knife or 2 forks.
- While your cutting up the chicken, throw your pot pie noodles in the stockpot with the rest of the soup.
- Add additional water, if needed, but it's not supposed to be too watery -- it's more of a stew.
- Turn up the heat to boil; reduce heat and simmer, stirring occasionally for about 15 minutes or until your noodles are desired softness.
- Return your cut up chicken to the pot and heat through.
- Adjust your salt and pepper to taste.
- Remove bay leaf.
- Put it in a big bowl and slurp away!
- **Make sure you serve it with WHITE bread (NOT whole wheat) slathered with butter (NOT MARGARINE) so thick that you can see your teethmarks.
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.
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
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!