Ingredients
Soup Base
1 whole chicken (3–4 lb), cut up or 4–5 cups cooked shredded chicken
8–10 cups chicken broth (or water + bouillon)
2 cups potatoes, peeled and diced
1 cup carrots, sliced
1 cup celery, chopped
1 small onion, diced
Salt and black pepper to taste
Pot Pie Noodles (Dumplings)
2 cups all-purpose flour
1 tsp salt
¾ cup water
1 tbsp oil
Preparation
1. Cook the Chicken
Place chicken in a large pot.
Cover with water or broth.
Bring to a gentle boil, then reduce to a simmer.
Cook 45–60 minutes, until chicken is tender.
Remove chicken, let cool slightly, then shred.
Strain broth if needed and return it to the pot.
(If using pre-cooked chicken, skip this step and heat broth.)
2. Make the Soup
Bring broth back to a gentle boil.
Add potatoes, carrots, celery, and onion.
Simmer 15–20 minutes until vegetables are tender.
Return shredded chicken to the pot.
Season with salt and pepper.
3. Make Pot Pie Noodles
Mix flour and salt.
Add water and oil; knead into a smooth, firm dough.
Roll dough very thin on a floured surface.
Cut into squares or rectangles (about 2–3 inches).
4. Finish the Soup
Bring soup to a gentle boil.
Drop noodles in one at a time, stirring gently.
Cook 5–7 minutes, until noodles are tender.
Taste and adjust seasoning.