Recipes & Cooking

Deliciously simple recipes from Pennsylvania Dutch. Classic American comfort for nearly 100 years.

Chicken Pot Pie Soup Pennsylvania DutchSquare (Pot Pie) Egg Noodles

Chicken Pot Pie Soup


  • Prep Time: 5 min
  • Cook Time: 28 min
  • Serves: 4
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  • 12 oz Pennsylvania Dutch Square (Pot Pie) Egg Noodles
  • 2 Tbsp butter
  • 1 to 1 1/2 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 pkg (16 oz) frozen mixed vegetables
  • 6 cups reduced sodium chicken broth
  • Salt and pepper, to taste


Cooking Instructions

  1. Melt butter in a large saucepan over medium-high heat.
  2. Add chicken and cook, stirring frequently, until chicken is lightly browned, about 5 minutes.
  3. Add vegetables and broth and season with salt and pepper.
  4. Cover and heat until boiling.
  5. Reduce heat and simmer for 10 minutes or until vegetables are tender and chicken is fully cooked. Increase heat to medium. Stir in uncooked noodles.
  6. Cook, uncovered for 11 to 13 minutes or until noodles are tender, stirring occasionally.

    Option: Substitute 3 cups chopped, fresh or frozen stew vegetables, such as onions, carrots, potatoes and/or celery for frozen mixed vegetables. Increase boiling time to 20 to 25 minutes or until vegetable are tender. 

    Recipe hints: For quick fresh vegetables, visit the salad bar and select peeled, trimmed baby carrots, celery sticks or sliced onions, then chop into bite-size pieces. Use a combination of your favorites.