Description
This classic Amish Chicken & Noodles recipe features tender shredded chicken simmered in a flavorful homemade broth with hearty egg noodles and fresh vegetables. Rich and comforting, this dish is perfect for a wholesome family meal that feels like a warm hug in a bowl.
Ingredients
Scale
Chicken and Broth
- 1 whole chicken (about 3–4 pounds)
- 10 cups water
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bay leaf
Vegetables
- 3 large carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
Noodles and Finishing Touches
- 12 ounces egg noodles (preferably homestyle Amish-style noodles)
- 1 tablespoon butter
- 1/2 cup whole milk or heavy cream (optional for creamier texture)
- Fresh parsley for garnish
Instructions
- Prepare the Broth: Place the whole chicken in a large stockpot with the water, salt, black pepper, garlic powder, onion powder, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook uncovered for about 1 hour or until the chicken is fully cooked and tender.
- Remove and Strain: Using tongs or a slotted spoon, remove the chicken and set it aside to cool slightly. Strain the broth through a fine sieve or colander to remove solids, then return the clear broth to the pot.
- Cook the Vegetables: Add the sliced carrots, chopped celery, and diced onion to the clear broth. Simmer for 15–20 minutes or until the vegetables are tender but still hold their shape.
- Shred the Chicken: While the vegetables are cooking, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
- Add Noodles and Chicken: Add the shredded chicken and egg noodles directly into the simmering broth with vegetables. Continue to cook for 10–12 minutes, stirring occasionally, until the noodles are tender but not overcooked.
- Finish the Dish: Stir in the butter and milk or heavy cream if you prefer a richer, creamier broth. Taste the soup and adjust seasoning as needed with additional salt or pepper.
- Serve: Ladle the chicken and noodles into bowls and garnish with freshly chopped parsley. Serve hot for a comforting meal.
Notes
- For a thicker stew-like consistency, simmer the broth uncovered to reduce it or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while stirring until thickened.
- This dish freezes well, making it convenient for meal prep and future quick meals.
- Use homestyle Amish-style egg noodles if possible, or substitute with any wide egg noodles for authenticity.
- Optional cream adds richness but can be omitted for a lighter broth.
