Chicken Popeyes Bott Boi
Warm up with the comforting flavors of Chicken Popeyes Bott Boi, a classic Pennsylvania Dutch-inspired dish that combines tender shredded chicken, hearty homemade noodles, and a flavorful broth simmered with carrots, celery, and onions. This recipe offers a delightful balance of textures and tastes, featuring a rich chicken base enhanced by aromatic spices and a touch of parsley for a fresh finish. The star of the dish is its signature bott boi noodles—made from scratch using a simple dough, rolled thin, and cut into squares for a rustic, homey touch. Perfect for family dinners or chilly evenings, this one-pot meal is satisfying, nourishing, and irresistibly delicious. Keep your table cozy and inviting with this must-try recipe, ready in under two hours and designed to serve six.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 8 cups Water
- 4 pieces Chicken bouillon cubes
- 2 cups Carrots, diced
- 1 cup Celery, diced
- 1 large Onion, finely chopped
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups All-purpose flour
- 2 large Eggs
- 6 tablespoons Milk
- 2 tablespoons Butter, melted
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large stockpot, add the chicken thighs and 8 cups of water over medium-high heat. Bring to a boil, skimming off any foam that rises to the surface.
Add the chicken bouillon cubes, carrots, celery, onion, bay leaf, salt, and black pepper to the pot. Reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and set aside. Discard the bay leaf from the pot.
While the broth continues to simmer, prepare the bott boi (noodles). In a large mixing bowl, combine the flour, eggs, milk, and melted butter. Mix until a soft but firm dough forms.
On a floured surface, roll out the dough to about 1/8-inch thickness. Using a knife or pastry cutter, cut the dough into 2-inch squares. Let the squares rest for 10 minutes.
Bring the pot of broth back to a gentle boil. Carefully drop the dough squares into the pot, one at a time, stirring gently to prevent sticking.
Cook the bott boi for 10-12 minutes, or until the noodles are tender and cooked through.
Add the shredded chicken back into the pot and stir to combine. Simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1292 mg | 431% | |
| Sodium | 7462 mg | 324% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 26.8 g | ||
| Protein | 223.2 g | 446% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 620 mg | 48% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3770 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
