Pa Dutch Chicken Pot Pie Noodle Soup
Warm your soul with this traditional PA Dutch Chicken Pot Pie Noodle Soup—a hearty and comforting dish that brings the flavors of Pennsylvania Dutch country straight to your table. Unlike the baked pot pie you may know, this recipe features tender homemade square noodles swimming in a savory chicken broth loaded with shredded chicken, carrots, celery, potatoes, and onions. The noodles, made from scratch with flour, eggs, and a touch of salt, add an irresistible rustic charm to this one-pot meal. Simmered to perfection with dried parsley and black pepper, this dish is the ultimate blend of simplicity and old-fashioned flavor. Ready in just over two hours, it’s the perfect choice for a cozy family dinner or when you’re craving a bowl of pure comfort. Serve it piping hot and let its wholesome goodness transport you to the heart of Amish country.
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs or breasts
- 8 cups chicken broth
- 2 cups water
- 2 cups carrots, diced
- 1 cup celery, diced
- 3 cups potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cups all-purpose flour
- 2 large eggs
- 4 tablespoons water (for dough)
- 1.5 teaspoons salt
- 1 teaspoon dried parsley
- 0.5 teaspoon black pepper
Instructions
In a large stockpot, combine the chicken, chicken broth, and water. Bring to a boil, then reduce heat to a simmer. Cook for about 45 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and set aside to cool. Strain the broth, if desired, to remove any foam or impurities, then return it to the pot.
Add the carrots, celery, potatoes, and onion to the pot. Simmer for 20-25 minutes, or until the vegetables are tender.
While the vegetables cook, prepare the pot pie noodles. In a mixing bowl, combine the flour and 1 teaspoon of salt. Make a well in the center and add the eggs and 4 tablespoons of water. Mix until a dough forms.
Transfer the dough to a floured surface and knead it until smooth, about 8-10 minutes. Roll the dough out to about 1/8-inch thickness. Cut into 2-inch squares and set aside.
Shred the cooled chicken and return it to the pot, along with the dried parsley and black pepper. Adjust salt to taste, if needed.
Gently drop the noodle squares into the simmering soup, stirring occasionally to prevent sticking. Cook for 10-12 minutes, or until the noodles are tender.
Ladle the soup into bowls and serve hot. Enjoy this hearty and traditional PA Dutch comfort dish!
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 9112 mg | 396% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 25.0 g | ||
| Protein | 272.9 g | 546% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 574 mg | 44% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 5549 mg | 118% | |
*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.
