Sue’s Chicken Potpie Noodle Soup

My husband likes thick soups and wide noodles…here’s a recipe that combines both!  This is a simplified version of the Pennsylvania Dutch dish.  I use either poached chicken from my freezer, or home canned chicken and broth to make this faster.  I purchased ¾” noodles from The Dutchman’s Store in Cantril, Iowa.  The Dutchman’s also had pot pie squares, which are simply the same noodles cut in 1” squares – more authentic, but not as versatile as the ¾” noodles I use.  You can also make your own egg noodles or squares…they will take longer to cook. 
You can add diced potato; some cooks use it and some don’t in this type of soup.  Use a little sage and nutmeg instead of the poultry seasoning for a different but delicious taste.  The better your broth, the better this soup is.
Sue’s Chicken Potpie Noodle Soup
  5               cups  Homemade Chicken Stock 
     2/3        cup  Celery -- medium dice
     2/3        cup  Carrots -- thinly sliced
     1/2        cup  onion -- diced
  3               ounces  Pot Pie Noodles -- purchased
  1               cup  whole milk
     1/2        cup  flour
  3               cups  cooked chicken -- large dice  
     2/3        cup  peas -- optional
  1 1/2        tablespoons  sherry
  1 1/2        teaspoons  poultry seasoning
                    Black Pepper -- freshly ground

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, onion and noodles.  Simmer uncovered for about 10 minutes, until the noodles are cooked.  Make a slurry of the milk and flour, stir into the broth.  Add the cooked chicken meat and peas and heat through until thickened and hot, about 4-5 minutes.  Season to taste and serve.
6 Servings

Per Serving: 217 Calories; 5g Fat (20.6% calories from fat); 25g Protein; 16g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 93mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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