Here’s a comforting classic recipe for Amish Chicken and Noodles—rich, creamy, and perfect for a cozy meal.
🍗 Amish Chicken and Noodles
🛒 Ingredients (Serves 4–6)
- 4 bone-in, skinless chicken breasts (or thighs)
- 6 cups chicken broth
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 2–3 carrots, sliced (optional)
- Salt and pepper, to taste
- 2 cups all-purpose flour
- 2 large eggs
- 2–3 tbsp milk
- 1 tsp salt (for noodles)
- 1–2 tbsp chopped fresh parsley (optional, for garnish)
🍳 Instructions
1️⃣ Cook the Chicken
- In a large pot, add chicken and chicken broth. Bring to a boil, then reduce heat and simmer 20–25 minutes, until chicken is cooked through.
- Remove chicken and let cool slightly. Shred the meat, discarding bones and skin. Set aside.
- Keep the broth in the pot; season with salt, pepper, and optional carrots.
2️⃣ Make the Noodles
- In a bowl, combine flour, eggs, milk, and salt to form a stiff dough.
- Roll out dough thinly on a floured surface. Cut into 1-inch wide strips.
- Optional shortcut: Use store-bought wide egg noodles.
3️⃣ Cook the Noodles
- Bring the chicken broth back to a gentle simmer.
- Add the noodles and cook 8–10 minutes, until tender but not mushy.
4️⃣ Combine
- Add shredded chicken back to the pot.
- Stir gently to combine. Let simmer a few minutes for flavors to meld.
- Adjust seasoning with salt and pepper.
5️⃣ Serve
- Garnish with chopped parsley. Serve warm.
💡 Tips
- For richer flavor, add a splash of cream before serving.
- You can add celery or peas for extra vegetables.
- Make noodles ahead of time; they can be boiled separately and added just before serving.
If you want, I can also give a slow-cooker version of Amish Chicken and Noodles that cooks hands-off and turns out ultra-tender. Do you want me to do that?
