Follow these steps for perfect results
unsalted butter
onions
chopped
celery stalk
chopped
kosher salt
freshly ground black pepper
all-purpose flour
chicken stock
boneless skinless chicken thighs
cut into cubes
pot pie noodles
fresh dill fronds
Melt butter in a large pot over medium heat.
Add onions, celery, salt, and pepper to the pot.
Cook, stirring occasionally, until golden, about 8-10 minutes.
Stir in flour and cook until fragrant, about 4 minutes.
Whisk in chicken stock and chicken and bring to a boil.
Stir in egg noodles and cook until chicken is cooked through and noodles are tender, 20-25 minutes.
Season with salt and pepper to taste.
Serve sprinkled with fresh dill.
Expert advice for the best results
Add carrots for extra sweetness and color.
Use homemade chicken stock for the best flavor.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance.
Serve in a bowl, garnish with fresh dill and a swirl of cream.
Serve with crusty bread.
Serve with a side salad.
Pairs well with the savory flavors.
Light and refreshing
Discover the story behind this recipe
A classic dish representing Pennsylvania Dutch culinary traditions.
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