PA DUTCH CHICKEN POT PIE NOODLE SOUP
A combo of my maternal and paternal grandmothers' recipes. It's what I grew up on....slow-cooked stuff w/ the veggies cooked to mushiness. Kinda comforting sometimes. They made their own pot pie noodles--I buy 'em. They used onion; I like leeks. I also added a bay leaf. It's a tummy-warmer. You could use chicken thighs and/or breast, but thighs are just so more juicy! ;) Serving size is a guess. The way my grandparents ate, this would probably feed two--maybe four if they were saving room for Shoo-Fly Pie. **
Provided by Parsley
Categories Savory Pies
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 726.8, Fat 33.1, SaturatedFat 9.2, Cholesterol 214.7, Sodium 231, Carbohydrate 60.6, Fiber 5, Sugar 4, Protein 44.8
CHICKEN POT PIE SOUP WITH NOODLES
A hearty soup that is easy and quick to make. It started out as a chicken pot pie recipe and was altered to make into a soup with noodles. Just delicious! This recipe makes a lot! It is easy to cut in half to make less if needed. It will thicken as it cools, but is as good the next day for leftovers.
Provided by olivia13
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Fill two large pots with lightly salted water and bring to a rapid boil. Cook egg noodles in one pot until tender yet firm to the bite, and cook potatoes and carrots in the second pot until tender, 7 to 10 minutes. Drain noodles, potatoes, and carrots; set aside.
- Heat oil in a large skillet over medium-high heat. Season chicken with garlic salt, salt, and pepper; add to the hot skillet. Saute until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and cut into cubes; set aside.
- Meanwhile, melt butter in a large stockpot over medium heat until a pinch of flour sprinkled in will just begin to bubble. Slowly whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. If it gets a little clumpy, that's okay.
- Slowly add cream; keep stirring. Add chicken broth and garlic; stir until smooth. Add frozen peas and corn. Add egg noodles, potatoes, carrots, and chicken. Cook and stir until heated through, about 10 minutes.
Nutrition Facts : Calories 784.2 calories, Carbohydrate 37.9 g, Cholesterol 258.1 mg, Fat 58.9 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 33.7 g, Sodium 742.8 mg, Sugar 2.6 g
CHICKEN POT PIE NOODLE SOUP
This is one of those recipes that you start to make early on in the day and simmer all day, for the best flavor. Make this on a chilly day and it will warm you from head to toe. Freeze any leftovers; pull out and thaw when you get that nasty winter cold or just need a quick lunch or dinner. Even though the title states "pot pie" noodle, bow tie noodles have always been used in this soup; something I grew up with. When my mom cooks it, she will sometimes add some thin sliced diced celery and/or a peeled, whole onion to the pot, just for taste, and removes the onion prior to serving.
Provided by TheDancingCook
Categories Savory Pies
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in a medium to large stockpot; cover with water.
- Bring to a boil, cover and simmer for about 2 hours to make a nice stock.
- Meanwhile, peel and cube potatoes.
- Reserving broth, remove chicken; cool.
- Remove meat from bone and cut up into bite size pieces and return to the same pot with the reserved broth.
- Add peeled, cubed potatoes.
- Add the broth, base, pepper and garlic powder.
- Simmer uncovered, for at least 3 hours.
- Meanwhile, about a 30 minutes prior to serving, start to boil noodles, drain.
- Ladle soup into bowls and add cooked noodles.
- Serve with warm buttered bread.
Nutrition Facts : Calories 687, Fat 26.6, SaturatedFat 7.5, Cholesterol 154.8, Sodium 859, Carbohydrate 71.9, Fiber 4.9, Sugar 2.8, Protein 38.4
POT PIE NOODLES W/ HAM, BEEF, CHICKEN, OR TURKEY
My Grandma was Pennsylvania Dutch and this is the very simple recipe she used to create a savory, mouth watering main dish. These are the dough squares that are added to your favorite broth. Another "comfort food" that brings back fond memories of Mom and Grandma's kitchens. My favorites include: Ham, beef, chicken, or turkey. Some have told me they have also used ground beef but I have yet to try it that way. If you have never made this dish, it may seem difficult at first, but after a couple times you'll be glad you didn't give up, because it really is simple to make and it's delicious.
Provided by crashdummy1w
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- PREPARE MEAT.
- Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth. Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add. 40 to 50 squares should be ample for 4-6 people.
- Remove meat from roaster and pour broth into medium to large stock pot.
- When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces. Place back in broth.
- If desired add several medium size cubed and "par-boiled" potatoes to broth at this time. I usually do this only when making with Beef.
- When making with ham, I sometimes add soup beans to broth.
- PREPARE DOUGH. This can be done while meat is cooking. (Remove rings because here's where it gets a little messy).
- In large mixing bowl, combine 3 cups of flour and the salt. Use remaining flour as needed for "dusting" and clean up as noted herein.
- Slowly add water and thoroughly mix with hands until dough reaches a "slightly sticky to touch" consistency. You may need to add more flour to get this part right. You may also substitute canned broth or broth made with soup base instead of water when mixing dough. This will give a little extra flavor.
- HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
- Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9x12-inch sheet. Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
- After dough is rolled out to approximately 1/8" thickness, use a sharp knife or pizza cutter to make 2" squares.
- Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper. Try to avoid overlapping squares. Roll out and cut remaining dough and layer. Place wax paper between all layers.
- Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
- Adjust heat as needed to keep a gentle boiling until desired amount of dough is added. Then reduce heat and simmer until dough is thoroughly cooked and "chewy but not gooey".
- Serve in soup plate or bowl and enjoy.
- Please note this dough recipe does not call for eggs. My gram always stressed to me their was a difference between egg noodle dough and pot pie dough. I never questioned her cooking practices, but I sure enjoyed the final products !
Nutrition Facts : Calories 1069.7, Fat 21, SaturatedFat 6.8, Cholesterol 177.2, Sodium 5754.6, Carbohydrate 119.4, Fiber 4.2, Sugar 0.4, Protein 92.2
CHICKEN POT PIE SOUP
This is a good hearty warm soup. Easy to put together. I have used Recipe #256812 with success for the pastry on top. I like that there are no cans of cream of whatever soup in it.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter and cook onion and celery in butter on low until soft. Season with salt and pepper. Add flour and cook on low for a minute stirring constantly so it doesn't burn.
- Add the milk, chicken broth, and chicken base and stir with a whisk until it comes to a boil and has thickened. If too thick add more broth or milk. Turn down heat and add the chicken, potatoes, and vegetables. Season with salt, pepper. Let simmer for a minute on low. Add the cream.
- Ladle into oven safe bowls and top with pieces of puff pastry or pie crust. Brush with egg. And bake on a cookie sheet in a preheated 375 degree oven until pastry or crust is cooked (times depend on what type you use). Sprinkle with chopped parsley.
Nutrition Facts : Calories 636, Fat 45, SaturatedFat 27.5, Cholesterol 188.8, Sodium 400.2, Carbohydrate 45.2, Fiber 5.9, Sugar 1.4, Protein 16.6
CHICKEN POT PIE SOUP
This recipe is easy and can be doubled, tripled, whatever! It is a quick alternative to pot pie as there is no crust to deal with (I always go for the center anyways)
Provided by startnover
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
- In sauce pan melt margarine or butter.
- Blend in flour, chicken bouillon, garlic and pepper.
- Cook until mixture is smooth and bubbly; gradually add milk.
- Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
- Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
- Serve in bread bowls or over cornbread.
- NOTE: Cook time does not include time for individual ingredients, soup only.
Nutrition Facts : Calories 568.6, Fat 30.4, SaturatedFat 9.5, Cholesterol 77.3, Sodium 1098.7, Carbohydrate 42.9, Fiber 4.9, Sugar 17.4, Protein 30.9
DAD'S CHICKEN NOODLE POT PIE
Make and share this Dad's Chicken Noodle Pot Pie recipe from Food.com.
Provided by Ewalla
Categories Savory Pies
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients and pour in a 9 x 13 casserole dish.
- Mix the flour, milk, and mayo until smooth and pour over the chicken mixture.
- Bake at 375 degrees for 45 minutes or until golden brown.
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