Pennsylvania Dutch Chicken Pot Pie Soup
If you’re from Pennsylvania I’m sure you’ve tried homemade chicken pot pie soup or have at least heard of it. My family loves it and over the decades I’ve made it a lot of different ways. You can make it with just added pasta & potatoes, with corn tossed on or like this recipe from Pennsylvania Dutch that utilizes mixed vegetables.
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While at the grocery store I picked up a bag of the Pennsylvania Dutch Square Pot Pie Egg Noodles and found this recipe on the back of the package. I decided to make it except I omitted the frozen mixed vegetables and added chopped onion, diced white potatoes, chopped celery and chopped carrots to equal the 16 oz. as called for in their recipe. Their unaltered recipe is below and will make approximately 6 servings.
Chicken Pot Pie Soup Recipe
12 oz. Pennsylvania Dutch Square Pot Pie Egg Noodles
2 Tbsp. Butter
1 lb. Boneless, Skinless Chicken Breasts (cut into bite-sized pieces)
16 oz. Frozen Mixed Vegetables
6 cups Reduced Sodium Chicken Broth
Salt and Ground Black Pepper to Taste
Melt butter in a large saucepan over medium-high heat. Add chicken and cook, stirring frequently, until chicken is lightly browned, about 5 minutes. Add vegetables and chicken broth, season with salt and pepper. Cover and heat until boiling. Reduce heat and simmer for 10 minutes or until vegetables are tender and chicken is fully cooked. Increase heat to medium. Stir in uncooked noodles. Cook, uncovered for 11 to 13 minutes or until noodles are tender, stirring occasionally. Remove from heat and serve.
Variation: Substitute 3 cups chopped, fresh or frozen stew vegetables, such as onions, carrots, potatoes and/or celery for frozen mixed vegetables. Increase boiling time to 20-25 minutes or until veggies are tender. (see my personal notation above about what I substituted with).
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