Here’s a comforting, classic recipe for Amish Chicken and Noodles — tender chicken, wide egg noodles, and rich, creamy broth.
🍗 Amish Chicken and Noodles
🛒 Ingredients (Serves 6–8)
- 1 whole chicken (about 3–4 lbs / 1.4–1.8 kg) or 4–5 bone-in chicken breasts/thighs
- 10 cups water or chicken broth
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 2–3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 2–3 cloves garlic, minced
- 3 cups all-purpose flour (for noodles)
- 3 large eggs
- 2–3 tbsp butter (optional, for finishing)
- Fresh parsley, chopped, for garnish
👩🍳 Instructions
1️⃣ Make the Chicken Broth
- Place chicken in a large pot and cover with water or broth.
- Add salt, pepper, onion, carrots, celery, and garlic.
- Bring to a boil, then reduce heat and simmer 1–1.5 hours until chicken is cooked and tender.
- Remove chicken and let cool slightly.
- Strain broth, reserving vegetables if desired.
2️⃣ Prepare the Noodles
- In a bowl, whisk eggs and a pinch of salt.
- Add flour gradually and knead lightly to form a stiff dough.
- Roll dough thin and cut into wide noodles (about ½–¾ inch).
- Dust with flour to prevent sticking.
3️⃣ Cook the Noodles
- Bring the strained broth back to a simmer.
- Add noodles and cook 5–7 minutes until tender.
4️⃣ Add Chicken
- Shred the cooked chicken and stir into the noodle soup.
- Optional: add butter for extra richness.
5️⃣ Serve
- Ladle hot into bowls and garnish with fresh parsley.
💡 Tips
- Use homemade broth for best flavor.
- For a creamy version, stir in a little cream or milk at the end.
- Leftovers taste great the next day as the flavors meld.
If you want, I can also give you a slow-cooker version of Amish Chicken and Noodles that cooks the whole thing hands-off in 4–6 hours.
Do you want me to do that?
