|Pennsylvania Dutch Chicken Pot Pie Soup|
Pennsylvania Dutch Chicken Pot Pie Soup Recipe
12 oz. bag Pennsylvania Dutch Square Pot Pie Egg Noodles
2 Tbsp. butter
1 lb. boneless, skinless chicken breasts, cut into pieces
1 pkg. (16 ounces) frozen mixed vegetables
6 cups reduced sodium chicken broth
salt & pepper to taste
(we substituted frozen corn for the mixed vegetables. I added an 1/8 cup of chopped fresh celery, some chopped fresh parsley, 1 small chopped onion to the pot when I added in the uncooked pot pie squares).
Melt butter in a large saucepan over medium heat. Add chicken and cook, stirring frequently, until the chicken is lightly browned, about 5 minutes or so. Add vegetables, chicken broth and season with salt & pepper. Cover and heat until boiling. Reduce heat and simmer for 10 minutes or until vegetables are tender and the chicken is fully cooked. Increase heat to medium. Stir in the uncooked pot pie squares. Cook, uncovered for 11 to 13 minutes or until the noodles are tender, stirring occasionally.
Once done, turn off heat and let cool for 2 to 3 minutes before serving.