Pennsylvania Dutch Chicken Noodle Soup Recipe

Pennsylvania Dutch chicken noodle soup is a hearty Pennsylvania Dutch–style soup of tender chicken, vegetables, savory broth, and broad egg noodles. Versions vary by family, but homemade noodles give this pot its satisfying, old-fashioned character, while a gentle simmer builds flavor without making the chicken tough.

Ingredients

2½ lb bone-in, skin-on chicken thighs (1.13 kg)
10 cups low-sodium chicken broth (2.37 L)
2 cups water (475 ml)
1 medium yellow onion, peeled and quartered (about 150 g)
2 celery stalks, cut into 1-inch pieces (about 100 g)
2 medium carrots, peeled and cut into ½-inch pieces (about 150 g)
2 bay leaves (about 1 g)
1 teaspoon fine salt, plus more to taste (5 g)
½ teaspoon freshly ground black pepper (about 1 g)
2 cups all-purpose flour, plus up to 2 tablespoons for dusting (250 g, plus up to 16 g)
2 large eggs (about 100 g without shells)
½ teaspoon fine salt for the noodles (3 g)
2 to 3 tablespoons water for the noodles (30 to 45 ml)
2 tablespoons chopped fresh flat-leaf parsley (about 8 g)

Instructions

Mix and rest the noodle dough. Put the flour and noodle salt in a large bowl and make a well in the center. Crack in the eggs and beat them lightly with a fork, gradually drawing in flour from the sides. Add 2 tablespoons water and mix until a rough dough forms; add the remaining tablespoon only if the dough still looks dry and will not hold together. Knead on a lightly floured counter for 5 to 7 minutes, until smooth and firm. Cover the dough with an overturned bowl or wrap it and let it rest for 20 minutes. Resting relaxes the dough so it is easier to roll; it should not be left uncovered, where its surface can dry out.
Start the soup. While the dough rests, place the chicken thighs, broth, water, onion, celery, carrots, bay leaves, 1 teaspoon salt, and pepper in a large, heavy pot. Bring the liquid just to a boil over medium-high heat, then lower the heat so it simmers gently. Skim off any gray foam that gathers on the surface during the first few minutes. Avoid a hard, rolling boil: it can break up the vegetables and make the broth cloudy without improving its flavor.
Simmer until the chicken is safe and tender. Partially cover the pot and simmer for about 35 to 45 minutes, turning the thighs once if they are not mostly submerged. Start checking at 35 minutes. Insert a food thermometer into the thickest part of a thigh without touching the bone; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a thigh has not reached that temperature, continue simmering and check again after a few minutes. The meat should be easy to pull from the bone once cooked through.
Roll and cut the noodles. During the simmer, roll the rested dough on a lightly floured counter to about ⅛ inch (3 mm) thick. Let it sit uncovered for 5 to 10 minutes if it feels sticky; then dust it lightly with flour, fold it loosely into thirds, and slice into strips about ½ inch (1.3 cm) wide. Unfold the strips and separate them so they do not clump. For shorter noodles, cut the strips crosswise into 3- to 4-inch lengths. Keep them in a loose layer on the counter until the soup is ready, rather than piling them together.
Remove and shred the chicken. Lift the cooked thighs onto a plate with tongs and let them cool just enough to handle. Take out and discard the bay leaves, onion pieces, and any loose bones or skin you do not want in the soup. Pull the meat from the bones and shred or chop it into bite-size pieces. If the carrots and celery are already tender, leave them in the pot; if you prefer them firmer, remove them with a slotted spoon and return them after the noodles cook.
Cook the noodles in the broth. Bring the broth back to a gentle boil. Shake excess flour from the noodles, then add them a handful at a time, stirring gently after each addition to keep the strips separate. Cook for 6 to 9 minutes, or until the noodles are tender but still hold their shape. Homemade noodles vary in thickness, so begin tasting at 6 minutes. If the soup becomes thicker than you like, stir in a little hot water or broth; the noodles absorb liquid as they cook.
Finish and serve. Return the shredded chicken and any reserved vegetables to the pot. Simmer for 2 to 3 minutes, just until everything is hot, then stir in the parsley. Taste the broth and adjust the salt and pepper. Ladle into warm bowls, making sure each serving gets chicken, vegetables, noodles, and broth. Serve promptly for the clearest broth and best noodle texture.

Tips

Keep the simmer gentle. A quiet simmer is enough to cook the thighs and draw flavor into the broth. Boiling vigorously can make the chicken shred into fine strands and turn freshly cut noodles ragged.
Adjust the dough gradually. Egg size and flour brands affect how much water the dough needs. Add water a teaspoon at a time if it is crumbly, or dust the counter lightly if it sticks. The finished dough should feel firm and smooth, not wet or stretchy.
Use a thermometer rather than appearance alone. Chicken can look done before it reaches a safe temperature. Check each thick thigh at its thickest point, avoiding the bone, and keep simmering if any reading is below 165°F (74°C).
Plan for the noodles to thicken the pot. Fresh noodles release flour and absorb broth. If you prefer a lighter soup, cook them in a separate pot of salted water and add them to bowls or to the soup just before serving. This keeps the broth clearer and makes leftovers easier to manage.

Serving Suggestions

Serve the soup as a full meal with crusty bread, soft dinner rolls, or buttered toast for dipping. A simple green salad or sliced cucumbers provide a crisp contrast to the warm broth. For a traditional, uncomplicated table, set out extra black pepper and chopped parsley so everyone can season their own bowl.

This is a generous, filling soup, so modest side portions are usually enough. If serving a crowd, keep the pot over very low heat only long enough to serve, and stir occasionally so noodles do not settle and stick. Add a splash of hot broth or water if the soup thickens while it waits. Avoid holding it at a boil, which can overcook the noodles.

Variations

Use store-bought egg noodles: Broad dried egg noodles are a practical substitute for homemade noodles. They will have a chewier, more uniform texture and may take longer to cook, so follow the package timing and begin tasting near the lower end. Add them to the simmering broth only when the chicken and vegetables are ready, since dried noodles need more cooking time than fresh ones.

Make a shortcut version with cooked chicken: If you have leftover cooked chicken, use about 4 cups (560 g) of shredded meat. Simmer the broth and vegetables until the vegetables are tender, then add the cooked chicken with the noodles for the final few minutes. Reheat the chicken thoroughly in the soup; if reheating leftovers, bring them to 165°F (74°C). The broth will have less flavor from bones, so use a good-quality stock or simmer a chicken carcass in it beforehand, then strain it.

Add corn: For a sweeter, heartier bowl, stir in 1 cup (150 g) of fresh or frozen corn kernels during the last 5 minutes of noodle cooking. Corn is common in some Pennsylvania Dutch chicken soup traditions, though not every family includes it. It changes the soup toward a chicken-and-corn style without requiring a different method.

Make it richer: For a fuller broth, use 1 cup (240 ml) of heavy cream in place of an equal amount of broth, stirring it in after the noodles are tender and warming gently without boiling. This is not required for a classic broth-based version; it produces a creamier, less clear soup. For a lighter, more traditional feel, leave the dairy out.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered container for 3 to 4 days. The noodles continue to absorb broth as the soup sits, so leftovers will be thicker than the freshly made soup. For the best texture, store noodles and broth separately if you know you will have leftovers; otherwise, add a little water or broth when reheating.

Reheat soup on the stovetop over medium-low heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Add liquid gradually to loosen it, and avoid a prolonged boil because that can make the noodles soft. In a microwave, reheat a covered portion in short intervals, stirring between them, until it reaches 165°F (74°C). Freeze soup in airtight containers for up to 2 to 3 months for best quality. Noodles may soften after freezing and thawing; freeze broth and chicken separately from noodles when possible. Thaw in the refrigerator and reheat promptly, rather than leaving the soup at room temperature.

Frequently Asked Questions

What makes Pennsylvania Dutch chicken noodle soup different?
There is no single fixed recipe, and family versions vary. The style is generally a generous, home-cooked soup with chicken, vegetables, broth, and substantial egg noodles; some versions include corn or other additions. Homemade broad noodles give this recipe its distinctive tender, slightly rustic character.

Can I make the noodles ahead?
Yes. Cut the noodles, dust them lightly with flour, and spread them in a single layer on a clean tray. Cover loosely and refrigerate for up to 1 day. Add them to the simmering soup straight from the refrigerator and cook until tender, checking the texture rather than relying only on the clock. If they have dried noticeably, they may need an extra minute or two.

Why did my noodles turn gummy or stick together?
They may have been added in one dense clump, piled together before cooking, or left cooking too long. Separate the strips before they go into the pot, shake off excess flour, and add them gradually while stirring gently. A roomy pot and a steady simmer help them cook evenly. Fresh noodles cook quickly, so taste early.

Can I use chicken breast instead of thighs?
Yes, but breast meat is leaner and can dry out if simmered for as long as bone-in thighs. Use bone-in breasts for a similar broth-building method, or simmer boneless breasts only until they reach 165°F (74°C), then remove and shred them. Timing depends on their thickness, so use a thermometer and add the meat back near the end to warm through.

Can I make this soup gluten-free?
Use a reliable gluten-free all-purpose flour blend for the homemade noodles, following its package guidance for egg pasta; blends differ, and some need more liquid or produce a more delicate noodle. Alternatively, cook gluten-free pasta separately and add it to each bowl. That prevents it from breaking down in the pot and keeps the broth from becoming overly starchy.

Can I make it in advance for guests?
Yes. Cook the chicken and vegetables in the broth ahead, cool and refrigerate them within 2 hours, then make or cook the noodles shortly before serving. Reheat the soup base to 165°F (74°C), add fresh noodles, and cook until tender. This approach keeps the noodles from soaking up most of the broth while the soup waits.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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