Pennsylvania Dutch Chicken Noodle Soup Recipe

Name: Pennsylvania Dutch Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 medium onions, chopped; 1 celery stalk, chopped; Kosher salt; Freshly ground black pepper; 1 tablespoon all-purpose flour; 8 cups chicken stock; 2 pounds boneless skinless chicken thighs, cut into cubes; 3/4 pound pot pie noodles or wide egg noodles; 2 tablespoons fresh dill fronds

Servings: persons

2 tablespoons unsalted butter
2 medium onions, chopped
1 celery stalk, chopped
Kosher salt
Freshly ground black pepper
1 tablespoon all-purpose flour
8 cups chicken stock
2 pounds boneless skinless chicken thighs, cut into cubes
3/4 pound pot pie noodles or wide egg noodles
2 tablespoons fresh dill fronds

1
In a large heavy pot, heat the butter over medium heat until hot, stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes.
2
Stir in the flour and cook until fragrant and nutty, about 4 minutes.
3
Whisk in the stock and chicken and bring to a boil.
4
Stir in the egg noodles and cook until the chicken is cooked through and the noodles are very tender, 20 to 25 minutes.
5
Season the soup with salt and pepper to taste, then serve sprinkled with the dill.

1593

kcal

Calories

Fat

Carbs

215

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 medium onions, chopped, 1 celery stalk, chopped, Kosher salt, and more.

Yes, Pennsylvania Dutch Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pennsylvania Dutch Chicken Noodle Soup

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