Pennsylvania Dutch Chicken Stew
Warm your soul with the rich, comforting flavors of Pennsylvania Dutch Chicken Stew, a hearty one-pot meal that celebrates wholesome, homestyle cooking. Perfectly seared bone-in chicken thighs and drumsticks are simmered in a robust broth infused with aromatic herbs like thyme and bay leaves, alongside tender carrots, celery, and onions. Wide egg noodles add a satisfying texture, while a flour slurry gently thickens the stew for extra richness. Garnished with fresh parsley, this savory dish is as visually inviting as it is flavorful. Ready in just over an hour, this recipe is ideal for cozy family dinners or preparing ahead for a weeknight meal. Whether you’re seeking traditional comfort food or a dish packed with classic flavors, this Pennsylvania Dutch Chicken Stew delivers every time.
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Recipe Information
Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 bay leaves
- 3 cups wide egg noodles
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
Sear the chicken pieces for 3-4 minutes on each side until browned. Remove the chicken from the pot and set aside.
Add the diced onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth, and stir in the dried thyme, dried parsley, bay leaves, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes until the chicken is tender and fully cooked.
Remove the chicken from the pot and allow it to cool slightly. Shred the chicken meat, discarding the skin and bones. Return the shredded chicken to the pot.
Add the egg noodles to the pot and simmer uncovered for 8-10 minutes until they are cooked through.
In a small bowl, whisk together the flour and water to form a smooth slurry. Stir the slurry into the stew and let it cook for another 3-4 minutes to thicken.
Taste and adjust seasoning if necessary.
Remove the bay leaves and garnish the stew with fresh chopped parsley before serving.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 948 mg | 20% | |
*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.
