Traditional Pennsylvania Dutch Chicken Pot Pie Soup

When the weather turns cold and you need something truly comforting, this Pennsylvania Dutch-style chicken pot pie soup is a bowl of pure warmth. Unlike the baked pie you may be picturing, this version is a hearty soup filled with tender chicken, rich homemade broth, vegetables, and thick square noodles made from scratch. It’s the kind of meal that fills your home with an inviting aroma and your table with happy faces. Perfect for a snowy day, a Sunday family dinner, or simply when you want an old-fashioned recipe that never fails to satisfy.

YIELD
Servings vary

PREP TIME
25 Min

COOK TIME
1 Hr 15 Min

METHOD
Stove Top

Ingredients for Traditional Pennsylvania Dutch Chicken Pot Pie Soup

• 4–5 chicken breasts or thighs (about 2.5–3 lb / 1.1–1.36 kg)

• 1 cup (150 g) chopped onion

• 1 tsp (3 g) celery seed

• 3 large potatoes, peeled and cut into bite-sized chunks (about 2 lb / 900 g)

• 4 carrots, peeled and sliced into 1/4 inch (0.6 cm) rounds (about 1 lb / 450 g)

• 1/2 tsp (1.5 g) garlic powder

• 2 Tbsp (6 g) chopped fresh parsley or dried parsley flakes

• 5 chicken bouillon cubes

• 2 1/2 cups (300 g) all-purpose flour

• 3/4 stick (3 oz / 85 g) butter, softened

• 1/3 cup (80 ml) milk (approximately)

• Salt and pepper to taste

• 1 egg (about 2 oz / 55 g)

How to Make Traditional Pennsylvania Dutch Chicken Pot Pie Soup

1. For the stock: Fill a large Dutch oven with about 2 quarts (1.9 liters) of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes, and chicken pieces.

2. Bring to a boil, cover with a lid, then reduce heat to a simmer. Cook for about 1 hour, or until the chicken is tender and easily separates from the bones.

3. Once done, remove the chicken from the pot, making sure to keep all the broth in the Dutch oven.

4. Turn off the heat until after the noodles are made. Remove chicken meat from the bones, cut into small chunks, and set aside.

5. For the noodles: Place the flour into a large mixing bowl. Add the softened butter and egg.

6. Season with about 1/2 tsp (3 g) of salt and 1/4 tsp (1 g) of pepper, or to taste. Mix with your hands, then pour in the milk.

7. Knead the dough by hand until it reaches the right consistency — it should not be sticky. If too wet, sprinkle in a little more flour; if too dry, add a small splash of milk.

8. Lightly flour your work surface, then roll the dough out with a rolling pin to about 1/4 inch (0.6 cm) thickness.

9. Using a sharp knife, cut the dough into strips, then crosswise into squares about 1 1/2 inches (4 cm) wide.

10. Bring the stock back to a rolling boil. Add the potatoes and carrots, then drop in the noodles a handful at a time, stirring after each addition to prevent sticking.

11. Cover with a lid and cook for 30–45 minutes, or until the noodles are tender and the vegetables are fully cooked.

12. Return the chicken pieces to the pot, heat through, and serve hot. (The broth will naturally thicken a bit after the noodles are added.)

Conclusion:
This Pennsylvania Dutch chicken pot pie soup is more than just a recipe — it’s a tradition passed down through generations. The tender homemade noodles, savory broth, and rustic vegetables make it a meal that’s both filling and full of love. Serve it with crusty bread for dipping, and you’ve got the ultimate comfort food to warm both body and soul.