Pennsylvania Dutch Chicken Soup
Tender chicken simmers slowly in a rich, flavorful broth.Carrots, celery, onion, and garlic add traditional homemade flavor.Egg noodles make the soup hearty and satisfying.Fresh herbs provide a fragrant finishing touch.The recipe is simple, economical, and family-friendly.Perfect for cold evenings, Sunday dinners, and comforting meals.
Ingredients
For the Soup
- 2½ pounds bone-in, skin-on chicken thighs or a combination of chicken thighs and breasts
- 10 cups chicken broth
- 2 cups water
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 cups wide egg noodles
Instructions
Prepare the Chicken
- Pat the chicken pieces dry with paper towels.If using a whole chicken, remove any excess fat and giblets.Bone-in chicken provides excellent flavor for homemade soup because the bones contribute richness to the broth.
Start the Broth
- Place the chicken in a large stockpot or Dutch oven.Add the chicken broth and water.Add the onion, carrots, celery, garlic, bay leaves, thyme, parsley, black pepper, and salt.Bring the mixture to a gentle boil.
Simmer the Chicken
- Reduce the heat to low.Cover partially and simmer for approximately 45–60 minutes, or until the chicken is tender and cooked through.Skim off excess foam or fat from the surface if necessary.Avoid vigorous boiling because gentle simmering helps keep the broth clearer and the chicken tender.
Remove the Chicken
- Carefully transfer the cooked chicken to a large plate or bowl.Allow it to cool enough to handle.Remove and discard the bones and skin.Shred or chop the chicken into bite-sized pieces.
Strain the Broth if Desired
- For a clearer, smoother soup, remove the bay leaves and strain the broth.Return the broth and vegetables to the pot.If you prefer a rustic soup, simply remove the bay leaves and leave everything else in the pot.
Add the Noodles
- Bring the broth back to a gentle simmer.Add the egg noodles.Cook according to the package instructions, usually approximately 6–10 minutes, until tender but not mushy.
Return the Chicken
- Add the shredded chicken back to the pot.Stir gently.Simmer for another 3–5 minutes so the chicken warms through and the flavors combine.
Adjust the Seasoning
- Taste the soup.Add additional salt and black pepper as needed.For a richer flavor, stir in a small amount of butter.
Finish with Fresh Herbs
- Remove the soup from the heat.Stir in fresh chopped parsley.Add fresh dill if desired.
Serve
- Ladle the hot soup into bowls.Serve immediately with crusty bread, homemade rolls, crackers, or buttered bread.
Notes
- Bone-in chicken: Provides a richer and more flavorful broth than boneless chicken.
- Noodles: Wide egg noodles are traditional-style and work especially well.
- Broth: Homemade chicken broth can be used for even deeper flavor.
- Salt: Adjust the salt according to the sodium level of your broth.
- Noodle timing: Add noodles near the end so they do not become overly soft.
- Chicken: Remove all bones before serving.
- Vegetables: Cut them into similar sizes for even cooking.
- Leftovers: Noodles continue absorbing broth as the soup sits, so you may need to add extra broth when reheating.