Pennsylvania Dutch Chicken & Dumplings
A twist on what we normally consider pot pie, this Pennsylvania Dutch version features a bevvy of saovry veggies with fat noodle dumplings in a savory meat broth.
For The Noodle Dough
- 3 cups flour
- 2 eggs
- 1/2 tsp salt
- water, as needed
For The Broth
- 8 cups chicken broth
- 3 cups chopped, rotisserie chicken
- 2 stalks celery, thinly sliced
- 1 medium white onion, diced
- 4 potatoes peeled & diced
- 2 cups sweet peas
- 1-2 carrot peeled, and diced
- 2 tsp parsley
- salt & pepper, to taste
- 1 tbsp cornstarch
- 1/4 cup water
To Make The Noodle Dough
Add to a large mixing bowl, the flour, eggs, and salt. Mix together, and add small amounts of water until the dough comes together and forms a ball.
Flour a counter-top, then roll out the dough on top, until the dough is 1/2" thick. Cut the dough into 1 1/2" squares.
To Make The Broth
To a stock pot, add the broth, celery, peas, carrots, potatoes, onion, and parsley.
Bring the mixture to a rolling boil, then add the noodles in one at a time- to prevent sticking. Reduce the mixture to a simmer, and let the noodles cook for 25 minutes, or until tender.
In a small bowl, whisk together the cornstarch and water together until smooth. Stir the slurry into the soup mixture.
Continue to simmer the mixture, stirring occasionally, until thickened (3-5 minutes). When thickened, stir in the chicken. Salt & pepper, the soup- to taste.
Calories: 431kcal | Carbohydrates: 61g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1724mg | Potassium: 650mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1455IU | Vitamin C: 30.1mg | Calcium: 71mg | Iron: 5.2mg