Pa Dutch Chicken Pot Pie Noodle Soup Recipes

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

• If you don't already have some cooked chicken, you will need to cook chicken.

PA DUTCH CHICKEN POT PIE NOODLE SOUP

Steps:

• 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.

CHICKEN POT PIE (THE REAL PENNSYLVANIA DUTCH WAY!)

Steps:

• For the stock: Fill a large Dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken.
• Bring to a boil, cover with lid, and then turn down to simmer for about an hour, or until chicken can be easily removed from the bones.
• When chicken is done, remove from the pot, reserving all of the stock.
• Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
• For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
• Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
• Completely mix dough with your hands until you reach desired consistency (you may need to add a little flour or a little more milk, depending...dough should not be sticky to the touch. If too sticky, add a little flour until just right).
• Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
• Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
• Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together.
• Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.
• When all is finished, add the chicken once again, to heat through, and serve. (Your broth will thicken up a little after you add your noodles.)

PENNSYLVANIA DUTCH CHICKEN CORN NOODLE SOUP

Steps:

• Rinse chicken and place in large pot and cover with water.
• Add salt.
• Bring to boil, reduce heat and simmer for 1 1/2 hours.
• Slice celery and carrots and chop the onions and parsley.
• Remove chicken and set aside to cool.
• Add celery, carrots, corn and onion.
• Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
• Bring back to boil and simmer for 20 minutes.
• Add egg noodles and chopped parsley.
• Bring back to boil and simmer for 10 minutes.
• Turn off heat and allow to sit for 15 minutes.
• Add addional water if needed to desired consitency.
• Add additional salt to taste if needed.
• Enjoy.