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.
Servings: 6 servings
Calories: 480kcal
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.
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.