Amish Chicken and Noodles

Discover the Comfort of Amish Chicken and Noodles

There’s something undeniably special about the aroma, flavor, and texture of Amish Chicken and Noodles. This classic dish effortlessly combines tender, slow-cooked chicken with homemade egg noodles bathed in a rich, glossy broth. The softness of the chicken pairs perfectly with the silky noodles, creating a warm, heartening meal that embodies home-cooked goodness. Whether you’re craving a cozy family dinner or a dish to impress guests with simplicity and authenticity, Amish Chicken and Noodles will quickly become one of your favorites.

This recipe invites you to experience true comfort food, from the fragrant simmering broth to the buttery mashed potatoes served alongside. It’s a wholesome dish that satisfies the soul and palate alike.

Prep, Cook, and Total Time

Prepare to invest some time in making this delicious meal, as slow cooking is key to unlocking deep flavor. The prep time is about 30 minutes, with cooking taking approximately 90 minutes, totaling around 2 hours. This recipe comfortably serves 6 hungry diners, making it perfect for family meals or entertaining.

Ingredients

For the Chicken and Broth:

• 1 whole chicken (or an old-fashioned stewing hen if you can find one)
• Water to cover the chicken
• 1 tablespoon salt (adjust as needed)
• Freshly ground black pepper, to taste

For the Amish Egg Noodles:

• 3 cups all-purpose flour, plus extra for dusting
• 4 large eggs
• 1/4 cup milk or water (adjust as needed for dough consistency)
• 1 teaspoon salt

For Serving:

• Buttery soft mashed potatoes (not whipped to death)
• Extra freshly ground black pepper
• Butter (optional)

Step-by-Step Instructions

1. Cook the Chicken Slowly: Place the whole chicken in a large pot and cover with cold water until fully submerged. Add a generous pinch of salt and a few grinds of fresh black pepper. Bring the water to a gentle boil over medium heat, then immediately reduce the heat to a low simmer. Let the chicken cook slowly for about 90 minutes. This low and slow method ensures the meat becomes tender enough to pull apart easily. Once cooked, remove the chicken and set it aside to cool. Strain the broth carefully to remove any solids, then return the clear broth to the pot.
2. Make the Noodles: While the chicken cooks, prepare the noodles. On a clean surface, mound the flour. Create a well in the center and crack the eggs into it. Add the salt and pour in just enough milk or water to bring the mixture together into a stiff dough. Knead the dough thoroughly until smooth and elastic, about 8-10 minutes. Roll out the dough thinly to about 1/8-inch thickness, then cut into wide strips resembling traditional Amish noodles. Lay the strips out on a floured surface or rack to dry slightly while you finish the chicken.
3. Pull the Chicken: When the chicken is cool enough to handle, carefully pull it apart into bite-sized, shredded pieces. Remove and discard any skin or bones you prefer less in your dish. Set the shredded chicken aside for later.
4. Cook the Noodles in the Broth: Bring the strained broth back to a gentle boil over medium heat. Carefully add the prepared noodles directly into the simmering broth. Stir frequently to prevent the noodles from sticking together or to the bottom of the pot. Cook for approximately 20-30 minutes. During this time, the broth will thicken and develop a glossy, rich gravy consistency that beautifully coats each noodle strand.
5. Add the Chicken: Fold the shredded chicken back into the pot with the thickened noodle broth. Let the mixture warm through, about 5-7 minutes. Taste and adjust seasoning with additional salt and a generous amount of freshly ground black pepper. Serve piping hot alongside buttery soft mashed potatoes, optionally topped with a pat of butter and more black pepper for an irresistible finish.

Pro Tips for Perfect Amish Chicken and Noodles

• Use a whole chicken or stewing hen: Stewing hens yield richer broth and more tender meat than typical broiler chickens.
• Knead the dough well: This develops gluten, giving the noodles strength and chewiness.
• Simmer, don’t boil: Keep the broth at a gentle simmer to avoid cloudiness and tough meat.
• Dry noodles slightly before cooking: This prevents sticking and helps them hold their shape better in the broth.
• Season gradually: Taste frequently and season broth and final dish to your liking with salt and plenty of black pepper.

Variations and Substitutions

For those seeking healthier options or slight twists to this classic, consider these ideas:

• Use whole wheat flour or a blend with all-purpose for the noodles to increase fiber.
• Substitute low-fat milk or water for a lighter noodle dough.
• Add fresh herbs like thyme or parsley to the chicken broth for additional flavor.
• Include vegetables such as carrots, celery, or peas, simmered with the chicken for a hearty boost.
• Serve with mashed cauliflower instead of potatoes for a lower-carb alternative.

Storage and Reheating Tips

Amish Chicken and Noodles store beautifully and often taste better the next day. Cool the dish completely before transferring to an airtight container. Refrigerate for up to 3 days. To reheat, warm gently over low heat on the stovetop, stirring occasionally to prevent sticking. If the broth becomes too thick upon cooling, stir in a splash of water or broth to restore the silky consistency. For longer storage, freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use chicken breasts or thighs instead of a whole chicken?

While possible, using a whole chicken or stewing hen yields richer broth and a better texture for the dish. Breast or thigh meat alone won’t produce the same depth of flavor.

How do I prevent the noodles from sticking together?

Dry the noodles slightly before cooking and stir them frequently once added to the broth. Also, adequate broth volume and gentle simmering help keep them separated.

Can I make the egg noodles ahead of time?

Yes! The dough and cut noodles can be prepared a day in advance. Store the noodles dusted with flour in a single layer in a sealed container in the refrigerator.

Is this recipe gluten-free?

This traditional recipe uses all-purpose flour for the noodles, which contains gluten. For gluten-free options, consider using a gluten-free flour blend suitable for pasta and follow package instructions.

How do I make my mashed potatoes buttery soft?

Use plenty of butter and warm cream or milk, mashing the potatoes just until smooth but not whipped. Avoid overbeating to keep the texture fluffy yet creamy.

Nutrition Estimate per Serving

Each generous serving of Amish Chicken and Noodles accompanied by buttery mashed potatoes provides approximately 450-500 calories. This includes about 35 grams of protein from the chicken, 45 grams of carbohydrates primarily from noodles and potatoes, and 15 grams of fat, mostly from butter and eggs. It’s a balanced comfort meal that sustains energy and satisfies cravings.

Print Recipe

Amish Chicken and Noodles

A heartwarming dish of tender chicken and homemade egg noodles in a rich, clear broth. Served with soft, buttery mashed potatoes for a comforting and wholesome meal.

Prep Time30 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time2 hours hrs

Course: Main Dishes

Cuisine: American

Servings: 6 servings

Calories: 480kcal

Author: Samantha Jones

Ingredients

• 1 whole chicken (or stewing hen)
• Water to cover the chicken
• 1 tablespoon salt
• Freshly ground black pepper, to taste
• 3 cups all-purpose flour, plus extra for dusting
• 4 large eggs
• 1/4 cup milk or water
• 1 teaspoon salt
• Buttery soft mashed potatoes, unwhipped
• Extra freshly ground black pepper
• Butter (optional, for serving)

Instructions

• Place the whole chicken in a large pot and cover with cold water.
• Add 1 tablespoon salt and a few grinds of black pepper.
• Bring to a gentle boil over medium heat, then reduce to a low simmer.
• Cook for 90 minutes or until the chicken is tender and easily pulled apart.
• Remove the chicken and let cool; strain the broth and return it to the pot.
• While the chicken cooks, prepare the noodles.
• On a floured surface, mound the flour and create a well in the center.
• Crack the eggs into the well, add 1 teaspoon salt, and gradually add milk or water to form a stiff dough.
• Knead the dough for 8-10 minutes until smooth and elastic.
• Roll out the dough to about 1/8-inch thickness and cut into wide strips.
• Boil the noodles in salted water until tender, then drain.
• Shred the cooled chicken into bite-sized pieces.
• Add the noodles and shredded chicken to the broth and heat through.
• Serve in bowls with a side of soft mashed potatoes, extra black pepper, and a dollop of butter if desired.

Notes

For a richer taste, add a splash of non-dairy broth to the cooked noodles in the broth.
Use a fresh, free-range chicken for more depth of flavor.
Make the noodle dough a day in advance and chill in the fridge before rolling out.