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Loading...| 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 |
| 1. | In a large pot, bring water, chicken soup base, and black pepper to a boil. |
| 2. | Add chicken thighs and bay leaf and cook over medium heat until the chicken is fully cooked. |
| 3. | Remove the chicken from the broth and allow to cool. Once cooled, remove the chicken from the bone and shred it into small pieces. |
| 4. | Add the diced celery, carrots, leeks, and parsley to the chicken broth and simmer until the vegetables are tender. |
| 5. | Add the small diced potatoes and cook until soft. |
| 6. | Add the pot pie noodles and cook until tender. |
| 7. | Add the shredded chicken back to the pot and heat through. Salt to taste before serving. |
Pa Dutch Chicken Pot Pie Noodle Soup is delicious, filling, and comforting.
It’s a complete meal in one bowl and perfect for cold, winter nights.
This soup can be high in sodium if chicken soup base is used instead of homemade broth.
Pa Dutch Chicken Pot Pie Noodle Soup is a great source of protein, fiber, and vitamins.
It also contains immune-boosting properties from chicken broth which can help with cold and flu symptoms.
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