Pa Dutch Chicken Pot Pie Noodle Soup

Recipe by Parsley
READY IN: 2hrs 45mins


  • 3 12
    lbs boneless chicken thighs
  • 3 12
    quarts water
  • 3
    tablespoons chicken soup base
  • 12
    teaspoon pepper
  • 3
    celery ribs, diced small, INCLUDE THE LEAVES
  • 1 12 - 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.