* Exported from MasterCook *
PENNSYLVANIA DUTCH CHICKEN POT PIE NOODLE SOUP
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds boneless chicken thighs
3 1/2 quarts water
3 tablespoons chicken soup base
1/2 teaspoon pepper
1 bay leaf
3 ribs celery -- diced small, INCLUDE THE LEAVES
1 1/2 -2 cups diced carrots
2 leeks -- finely chopped, white and light green parts
1 tablespoon fresh parsley -- chopped
3 medium potatoes -- peeled and diced very small
1 pound square pot pie noodles
salt -- to taste
1. Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.
2. Reduce heat, cover and simmer for 1 hour. Add the celery, carrots, leeks, parsley and potatoes; cover and simmer for an additional hour.
3. Remove cooked chicken from the stockpot. Cut up the chicken into bite-sized pieces with a knife or 2 forks.
4. While your cutting up the chicken, throw your pot pie noodles in the stockpot with the rest of the soup.
5. Add additional water, if needed, but it's not supposed to be too watery -- it's more of a stew.
6. Turn up the heat to boil; reduce heat and simmer, stirring occasionally for about 15 minutes or until your noodles are desired softness.
7. Return your cut up chicken to the pot and heat through.
8. Adjust your salt and pepper to taste.
9. Remove bay leaf.
10. Serve
Source:
"Amish-Recipes@groups.io"
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Per Serving (excluding unknown items): 587 Calories; 2g Fat (2.6% calories from fat); 15g Protein; 135g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 399mg Sodium. Exchanges: 4 1/2 Grain(Starch); 13 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Posted by: Cheryl Bussing <gypsybussings@yahoo.com>
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