The authentic Pennsylvania Dutch version isn’t a baked pastry dish — it’s a stew with big rustic squares of egg noodle dough cooked right in the pot.
Ingredients
- Rich chicken broth (should set into jelly when cooled — that’s the gelatin doing its job)
- Shredded chicken, carrots, celery, potatoes
- Homemade egg noodle dough, rolled and cut into rough 2-inch squares
Method
- Bring the rich broth to a simmer with vegetables and chicken.
- Drop in the noodle squares and cook until they turn silky, almost like flat dumplings.
- Simmer until everything is tender and the broth has thickened slightly.
The square-noodle tradition is specific to this region and has been passed through Amish and Mennonite communities largely unchanged for over two hundred years.
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