An original variation on peanut brittle. It was a magnificent combination of the seasonal flavors of maple and pecans. The nuts give the brittle a mildly buttery flavor, and the maple gives it a warming quality.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (2 pound) roasting chicken
- 8 cups water, or as needed
- 1 (28 ounce) can low fat, low sodium chicken broth
- 3 large baking potatoes, peeled
- 1 (10 ounce) package wide egg noodles
- 1 teaspoon salt-free seasoning blend
- salt and pepper to taste
Instructions
- Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
- While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
- When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
- Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.
Nutrition Facts
| Calories | 658 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 6 g |
| Protein | 40 g |
| Saturated Fat | 7 g |
| Sodium | 371 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I added some diced carrots, celery and onion, as well as garlic and onion powder. Towards the end I added 1 can of cream of chicken soup. It was FANTASTIC! Everyone loved it and we have plenty for another meal. Will definitely be making in the future.
Made this tonight. I couldn’t find any 2-pound chickens so I used 2 pounds of chicken thighs which worked fine. I mistakenly used Yukon Gold potatoes instead of Russets but they were delicious even though they didn’t break down. My company said it was quite the yum and I agree.
I used all of the ingredients in the recipe, I just cooked it a little differently. After the chicken was done I allowed the broth to cool as I wanted to remove the layer of fat. I found that the soup lacked flavour and would benefit from onion, parsley and celery.
This recipe turned out really great! My husband is from Lancaster PA, so he knows what traditional pot pie tastes like and he loved it! I used the square noodles as well.
I grew up eating this dish. My husband calls it “chicken soup” but we call it chicken pot pie. The pot pie comes from bot boi which is the type of PA Dutch noodles you should use for this recipe. The type of noodles you use can make or break this recipe. The large square eggs noodles are best. They don’t gloop up. I’ve added onion and garlic seasonings to this, as well as use a few beef broth cubes. As good as it tastes the first night it’s even better the next day because the noodles and potatoes really absorb the juices!! Delicious!
this was a simple wholesome meal very filling. gave it four stars but only because the noodles that i used went a bit gloopy!!!
This is the same recipe my grandmother has been making for years. I think it is a south central PA staple! I’m partial to it left over when it can thicken up a bit. My M-I-L uses one can of cream of chicken soup instead of the broth and adds it to the chicken broth already in the pot.. This gives it a thick, “already left over” texture that I prefer.
I tried this recipe for me and my husband and we didn’t like the taste of everything mixed together. Overall not very good, wouldn’t make it again.
My husband is a very picky eater and he really likes this soup.
This was the one of the best chicken recipes that my wife and I have tryed, matter afact the amish lady’s are very wonderful cook.
My Grandma used to make this for over family and it is soooo good! I modified the recipe by using boneless skinless chicken breasts and adding a little wyler’s chicken boullion for extra flavor.