Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (260 g) all-purpose flour
- 3 large eggs
- 1 tsp kosher salt (plus more to taste)
- 2–3 tbsp water (as needed for dough)
- 2.5 lb bone-in, skin-on chicken thighs or mixed pieces
- 1 tbsp neutral oil
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 10 cups low-sodium chicken broth
- 2 bay leaves
- 1.5 tsp dried thyme (or 1 tbsp fresh)
- 1.5 lb Yukon Gold potatoes, peeled and cubed
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour (for thickening)
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh dill or extra thyme
- Freshly ground black pepper
Do This
- 1. Make noodle dough: Mix flour, salt, and eggs, adding water as needed. Knead until smooth, cover, and rest 20–30 minutes.
- 2. Brown chicken in oil in a large pot. Add onion, celery, carrots, garlic, bay leaves, thyme, broth, salt, and pepper. Simmer 30 minutes.
- 3. Remove chicken, cool slightly, then discard skin and bones and shred meat. Add potatoes to broth and simmer 12–15 minutes.
- 4. While potatoes cook, roll dough to about 1/8 inch thick. Cut into rough 2-inch squares; dust with flour.
- 5. Return shredded chicken to pot and bring to a gentle boil. Drop in noodles a handful at a time, stirring. Simmer 10–12 minutes.
- 6. In a small pan, melt butter and whisk in flour. Whisk in a ladle of hot broth, then stir this mixture into the pot. Simmer 5 minutes.
- 7. Stir in cream, parsley, and dill. Taste and adjust seasoning. Let sit 5 minutes, then serve hot in deep bowls.
Why You’ll Love This Recipe
- Classic Pennsylvania Dutch-style comfort food with tender chicken, soft potatoes, and hearty handmade square noodles.
- Brothy yet rich and slightly thickened, so it eats like a cross between a soup and a rustic pot pie.
- All from-scratch noodles that are simple to make and soak up the flavorful herbed broth.
- Perfect for chilly evenings, feeding a crowd, or making ahead for cozy lunches all week.
Grocery List
- Produce: Yellow onion, celery stalks, carrots, garlic, Yukon Gold potatoes, fresh parsley, fresh dill or thyme.
- Dairy: Eggs, unsalted butter, heavy cream.
- Pantry: All-purpose flour, kosher salt, black pepper, neutral oil, low-sodium chicken broth, bay leaves, dried thyme.
- Meat: Bone-in, skin-on chicken thighs or mixed chicken pieces.
Full Ingredients
For the Handmade Square Noodles
- 2 cups (260 g) all-purpose flour, plus extra for dusting
- 1 tsp kosher salt
- 3 large eggs, at room temperature
- 2–3 tbsp water, as needed to bring dough together
For the Chicken and Broth
- 2.5 lb bone-in, skin-on chicken thighs or mixed chicken pieces
- 1 tbsp neutral oil (canola, sunflower, or light olive oil)
- 1 large yellow onion, finely chopped
- 2 celery stalks, chopped
- 2 medium carrots, diced (about 1 cup)
- 4 cloves garlic, minced
- 10 cups low-sodium chicken broth
- 2 bay leaves
- 1.5 tsp dried thyme or 1 tbsp chopped fresh thyme
- 1.5 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1.5–2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper, plus more to taste
To Thicken and Finish
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh dill or additional fresh thyme
- Extra black pepper and herbs for garnish (optional)
Step-by-Step Instructions
Step 1: Make the noodle dough
In a medium mixing bowl, whisk together the flour and salt. Make a well in the center and crack in the eggs. Using a fork, gently beat the eggs, gradually pulling in flour from the edges until a shaggy dough forms. Add 2 tablespoons of water, a little at a time, only if the mixture is too dry to hold together.
Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until it becomes smooth, elastic, and slightly firm. If it is sticky, dust with a touch more flour as you knead. Form into a ball, wrap tightly in plastic wrap or cover with an inverted bowl, and let rest at room temperature for 20–30 minutes. This rest time relaxes the gluten, making the dough easier to roll later.
Step 2: Brown the chicken and build flavor
While the dough rests, heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the neutral oil. Pat the chicken pieces dry and season lightly with salt and pepper. Place the chicken in the pot, skin side down, in a single layer (work in batches if needed). Brown for 4–5 minutes per side, until the skin is deep golden. This browning step adds rich flavor to the broth.
Transfer browned chicken to a plate. Reduce the heat to medium. Add the chopped onion, celery, and carrots to the pot. Cook, stirring and scraping up the browned bits from the bottom, for 5–6 minutes, until the vegetables soften and the onions turn translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 3: Simmer the chicken and potatoes
Return the chicken and any accumulated juices to the pot. Pour in the chicken broth, then add the bay leaves and thyme. Season with 1.5 teaspoons of kosher salt and 1 teaspoon of black pepper. Increase heat to high and bring to a boil, then reduce to a gentle simmer. Cover partially with a lid and simmer for about 30 minutes, or until the chicken is cooked through and very tender.
Using tongs, lift the chicken pieces out to a bowl or cutting board and let them cool slightly. Add the cubed potatoes to the simmering broth. Cook, uncovered, for 12–15 minutes, until the potatoes are just tender when pierced with a fork but not falling apart.
While the potatoes cook, remove the skin and bones from the chicken and shred the meat into bite-size pieces using two forks. Discard the skin and bones.
Step 4: Roll and cut the square noodles
Once the dough has rested, dust your work surface and a rolling pin lightly with flour. Cut the dough in half to make it easier to handle, keeping the unused half covered. Roll the first half into a thin, even sheet about 1/8 inch thick (slightly thicker than store-bought pasta; these noodles should be hearty and rustic).
Using a sharp knife or pizza cutter, cut the dough into rough squares about 2 inches by 2 inches. They do not need to be perfect; the irregular edges give this dish its rustic charm. Dust the cut noodles lightly with flour and spread them out so they do not stick together. Repeat with the remaining half of dough.
Step 5: Cook the noodles in the broth
Return the shredded chicken to the pot with the potatoes and broth. Bring the mixture up to a gentle boil over medium-high heat, then reduce to a strong simmer. Taste the broth and adjust with additional salt and pepper if needed before adding the noodles.
Drop in the noodle squares a handful at a time, stirring gently between additions to keep them from clumping. Continue simmering uncovered for 10–12 minutes, stirring occasionally, until the noodles are cooked through and pleasantly chewy. As they cook, they will release a little starch and begin to thicken the broth slightly.
Step 6: Make the roux and thicken the pot pie
In a small saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes, until the mixture turns a light golden color and smells nutty. Slowly whisk in about 1 cup of hot broth from the pot, a ladle at a time, until you have a smooth, pourable sauce.
Stir this roux mixture back into the main pot. Simmer for another 5 minutes, stirring occasionally, to cook off any raw flour taste and allow the stew to thicken. The texture should be brothy but velvety, thick enough to coat the noodles and potatoes without feeling heavy like gravy.
Step 7: Finish with cream and fresh herbs
Reduce the heat to low. Stir in the heavy cream, chopped parsley, and chopped dill (or additional fresh thyme). Let the pot simmer very gently for 2–3 minutes; do not let it boil hard after adding the cream. Taste and adjust seasoning with more salt and freshly ground black pepper as needed.
Turn off the heat, cover the pot, and let it rest for 5–10 minutes before serving. This short rest helps the noodles finish absorbing flavor and allows the stew to settle into a rich, comforting consistency. Ladle into deep warm bowls, making sure each serving gets plenty of chicken, potatoes, and square noodles. Garnish with extra herbs and a grind of black pepper if you like.
Pro Tips
- Use bone-in chicken for depth of flavor. The bones and a bit of skin create a naturally rich, homemade-tasting broth without extra stock concentrates.
- Do not roll noodles too thin. About 1/8 inch gives you those classic, hearty Pennsylvania Dutch-style squares that hold their shape in the stew.
- Add noodles gradually. Dropping them in a handful at a time and stirring gently keeps them from clumping together.
- Season in layers. Lightly salt the chicken, season the broth, then adjust again at the end after adding cream. This builds flavor without oversalting.
- Rest before serving. Letting the finished pot sit for 5–10 minutes off the heat gives the broth time to thicken slightly and the noodles to soak up flavor.
Variations
- Vegetable-boosted version: Add 1 cup of frozen peas and/or 1 cup of sliced leeks during the last 5 minutes of simmering for extra color and sweetness.
- Herb-forward version: Swap dill for a mix of fresh tarragon and chives for a more aromatic, French-inspired twist while keeping the Dutch-style noodles.
- Turkey pot pie noodles: Use leftover cooked turkey and homemade turkey stock after a holiday meal. Skip the initial browning; just simmer the turkey bones with aromatics, then proceed with potatoes and noodles.
Storage & Make-Ahead
Allow leftovers to cool completely, then transfer to airtight containers and refrigerate for up to 3–4 days. The noodles will continue to absorb broth as the dish sits, so the stew will thicken; you can loosen it with a splash of water or extra broth when reheating. Reheat gently on the stove over low to medium-low heat, stirring occasionally, until steaming hot but not boiling hard, which can over-soften the noodles.
For longer storage, freeze in freezer-safe containers for up to 2 months. Note that the noodles will be softer after freezing and thawing, but the dish will still be comforting and flavorful. For best texture, you can make the broth and chicken ahead, freeze that portion, and then add freshly made noodles and potatoes when you are ready to serve.
Nutrition (per serving)
Estimated for 1 of 6 servings: about 650 calories; 38 g protein; 45 g carbohydrates; 32 g fat; 13 g saturated fat; 3 g fiber; 1,000–1,200 mg sodium (will vary based on broth and added salt). These values are approximate and intended as a general guide only.
