Pa Dutch Chicken Pot Pie Noodle Soup
photo by *Parsley*
- Ready In:
- 2hrs 45mins
- 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.
Questions & Replies
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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.<br/>Thank you so much for a well written delicious recipe.
This was pretty darn good.My whole family liked it and it was so easy to make, I had to use wide egg noodles because I couldn't find pot pie noodles where I live. Heck, I had never heard of them until this recipe. I added celery and garlic to ours on accident...I guess I was in a zone somewhere other than where I was suppose to be, but it came out quite good. I'll use this one again! Thanks again, Parsley!
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