How to Make German Style Chicken Pot Pie Soup

Make the Noodle Dough

• In a large mixing bowl, combine the flour, eggs, and salt. Mix until combined. Add water a little at a time, mixing after each addition, until the dough comes together into a pliable ball. Be careful not to add too much water. The dough should be firm enough to roll without sticking excessively.
  3 Cups All-Purpose Flour, 2 Large Eggs, ½ Teaspoon Salt, 2 Tablespoons Water

Roll and Cut the Noodles

• Generously flour your work surface. Roll the dough to about ½-inch thick for hearty, rustic noodles. Using a pizza cutter or sharp knife, cut the dough into approximately 1½-inch squares. Set aside while preparing the soup.

Cook the Chicken

• Heat the oil in a large stock pot over medium-high heat. Add the diced chicken and cook for about 5 minutes, stirring occasionally.
  3 Cups Chicken, 1 Tablespoon Avocado Oil

Add the Aromatics

• Add the diced onion and dried parsley. Cook for another 3 to 5 minutes until the onion softens. Season lightly with salt and pepper during cooking.
  1 Medium Onion, 2 Teaspoon Dried Parsley

Build the Soup Base

• Pour in the chicken stock and water. Add the potatoes, celery, carrots, sweet corn, and sweet peas. Increase the heat and bring everything to a rolling boil.
  64 Ounces Chicken Stock, 4 Cups Water, 3 Medium Potatoes, 2 Stalks Celery, 4 Carrots, 1 Can Peas, 1 Can Corn

Add the Homemade Noodles

• Once the broth is boiling, carefully add the noodle squares one at a time. This step is important because it prevents the noodles from sticking together.
• After all the noodles have been added: Reduce the heat to low. Cover the pot tightly. Simmer for 25 minutes.
• Do not lift the lid during this time. Keeping the lid closed allows the steam to fully cook the thick noodles all the way through.

Thicken the Broth

• In a small bowl, whisk together the cornstarch and cold water until smooth.
  1 Tablespoon Cornstarch, ¼ Cup Water
• After the noodles have simmered for the full 25 minutes, stir the slurry into the soup. Continue simmering uncovered for 3 to 5 minutes until the broth thickens into a rich pot pie-style consistency.

Season and Serve

• Taste the soup and season generously with salt and black pepper as needed.
  1 Teaspoon Salt, 1 Teaspoon Black Pepper
• Ladle into large bowls and serve hot.