Pa Dutch Chicken Pot Pie Noodle Soup Food

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

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

CHICKEN POT PIE (THE REAL PENNSYLVANIA DUTCH WAY!)

Steps:

• 1. 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.
• 2. 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.
• 3. When chicken is done, remove from the pot, reserving all of the stock.
• 4. Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
• 5. For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
• 6. Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
• 7. 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).
• 8. Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
• 9. Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
• 10. 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.
• 11. 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.
• 12. 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.)

CHICKEN POT PIE - PA DUTCH STYLE

Steps:

• 1. I roast my chicken the day or night before with onion & celery stalks & about 1 cup of water, then I keep adding more water. Then, I refrigerate the broth & chicken separately until next day. Remove the broth & skim any fat off the top.
• 2. In a large stockpot, add the broth & fill the pot up with water until it's a little over half-way full. Add 2 bouillon cubes, some salt & pepper, pinch of nutmeg, & saffron pinches. I put the onion back in to the broth to continue adding flavor, too. Add the chicken base or stock and heat this over medium for about an hour.
• 3. Add the can of cream of chicken soup (this is not pure PA Dutch, but my friend did this one time & it made the broth amazing, so now I always do). Heat some more & then taste the broth. I will add more water or more bouillon, or pepper, as I see the need. I don't add more salt until the very end if it needs, as it normally does not.
• 4. Discard the onion. Add the potatoes & carrots. Keep cooking over medium heat for about another hour. Get your chicken ready by removing skin & pulling meat off the bone. I use all the dark meat & one breast & save the other breast for later. When the carrots & taters are getting fork tender, add the chicken. Get this to a low boil now.
• 5. When boiling, add the pot pie noodles. Cook on boiling with lid on for about 10-15 minutes. Stir in chopped parsley. Then turn off heat & just leave the lid on until you're ready to dig in! Use a fork or a spoon or both & make sure you drink that yummy broth leftover in your bowl. Enjoy!!!
• 6. If you want to make your own pot pie noodles, there are recipes all over the web. This is one from an old PA Dutch cookbook: 1 1/4 cups of flour; 1 egg shell of broth or water; 1/2 tsp. of baking powder; 1 egg; pinch of salt. Mix the dry ingredients. Then add egg & water (or broth). Roll this out & cut into squares. Drop into boiling broth for 20 minutes.

NOODLES RECIPE - (4/5)

Steps:

• Mix together flour, salt, and baking powder. Add butter and mix with a fork. Then, add egg. Then, add milk a little at a time. Mix until dough forms a ball. Roll out onto a floured surface, then cut into squares. The noodles should be the thickness of lasagna sheets or ravioli sheets before they are stuffed, so on the thinner side. Drop dough squares into boiling pot pie one at a time. Cook uncovered 15 to 20 minutes or until done.

PENNSYLVANIA DUTCH CHICKEN POT PIE

Steps:

• Blend egg with milk and melted butter. Add liquids to flour and salt. Mix until combined being careful not to overmix. Using extra flour, generously sprinkle dough on both sides to avoid sticking. Roll noodle dough to about 1/8" thickness. Cut into pieces/squares approximately sized 2" by 2". No need to be perfect. Lay pieces onto flour dusted wax or parchment paper. Cover and set aside until needed. NOTE: Feel free to double the noodle recipe if you prefer extra. In the event you do, increase quantity of broth to 10 cups.
• In a large stock pot add chicken broth, chicken and a pinch of turmeric. Bring to a slow simmer. Cover and cook for approximately 30-40 minutes until chicken is thoroughly cooked to an internal of 170°F as measured by a meat thermometer. Remove chicken from broth and allow to cool. Once cooled, remove skin and pull meat from the bone into large pieces. To the stock pot add potatoes, carrots, celery and onion. Cook for 10 minutes uncovered at a low simmer. Bring to a boil and slowly add noodles piece by piece. NOTE: A rapid boil is key when adding noodles, otherwise they tend to stick to one another. Once all noodles have been added, reduce heat to a low simmer. Cover and cook for approximately 20 minutes until vegetables & noodles are tender. Uncover, add chicken and continue to cook on a low simmer for another 20 minutes. NOTE: This recipe gets better with time Season with salt & pepper, to taste. Add parsley as garnish.

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 NOODLE SOUP

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.