Pa Dutch Chicken Pot Pie Noodle Soup

Ingredients

• 3 1/2 lbs boneless chicken thighs
• 3 1/2 quarts water
• 3 tablespoons chicken soup base
• 1/2 teaspoon pepper
• 1 bay leaf
• 3 celery ribs, diced small, INCLUDE THE LEAVES
• 1 1/2-2 cups diced carrots
• 2 leeks, finely chopped, white and light green parts
• 1 tablespoon chopped fresh parsley
• 3 medium potatoes, peeled and diced very small
• 1 lb square pot pie noodles
• salt, to taste

Directions

1. 1

   Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.

2. 2

   Reduce heat, cover and simmer for 1 hour. Add the celery carrots, leeks, parsley and potatoes; cover and simmer for an additional hour.

3. 3

   Remove cooked chicken from the stockpot. cut up the chicken into bite-sized pieces w/ a knife or 2 forks.

4. 4

   While your cutting up the chicken, throw your pot pie noodles in the stockpot with the rest of the soup.

5. 5

   Add additional water, if needed, but it's not supposed to be too watery -- it's more of a stew.

6. 6

   Turn up the heat to boil; reduce heat and simmer, stirring occasionally for about 15 minutes or until your noodles are desired softness.

7. 7

   Return your cut up chicken to the pot and heat through.

8. 8

   Adjust your salt and pepper to taste.

9. 9

   Remove bay leaf.

10. 10

    Put it in a big bowl and slurp away!

11. 11

    **Make sure you serve it with WHITE bread (NOT whole wheat) slathered with butter (NOT MARGARINE) so thick that you can see your teethmarks.