Pa Dutch Chicken Pot Pie Noodle Soup

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 3 1/2 lbs boneless chicken thighs
• 3 1/2 quarts water
• 3 tablespoons chicken soup base
• 1/2 teaspoon pepper
• 1 bay leaf
• 3 celery ribs, diced small, include the leaves
• 1 1/2-2 cups diced carrots
• 2 leeks, finely chopped, and light green parts
• 1 tablespoon chopped fresh parsley
• 3 medium potatoes, peeled and diced very small
• 1 lb square pot pie noodles
• salt, to taste

Recipe

• 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 w/ 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 put it in a big bowl and slurp away!
• 11 **make sure you serve it with bread (not whole wheat) slathered with butter (not margarine) so thick that you can see your teethmarks.