Juicy shredded chicken, cozy noodles, and a rich homemade broth come together in this Amish chicken and noodles. Made with chicken, carrots, celery, and wide egg noodles, it’s warm, simple, and absolutely slurp-worthy.
There’s something about a steaming bowl of homemade noodles and fall-apart chicken that makes everything feel, well… calmer. Like wrapping your taste buds in a cozy quilt stitched together with thyme and parsley. This Amish chicken and noodles recipe is humble in the best way: no frills, just slow-simmered comfort. You’ll sip the broth before the spoon even hits the bowl. Perfect for chilly nights, lazy weekends, or when your soul’s just in need of a big savory hug.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Amish Chicken and Noodles
Warm, hearty, and just the right amount of rustic, this bowl tastes like something a kitchen-loving grandma would make… if your grandma happened to be from Lancaster County and had a magical stockpot.
- Ridiculously simple to make: You basically toss everything into a pot, take a break, shred, stir, and slurp.
- The broth is next-level good: Simmering the whole chicken with veggies gives it a richness that bouillon can’t touch.
- Thick egg noodles = cozy heaven: These chewy noodles soak up all that savory flavor without turning mushy.
- Make-ahead friendly: It tastes even better the next day, so go ahead and double it.
- Customizable to your mood: Want more veggies? Add ’em. Want it thicker? Simmer longer.
- Nostalgic comfort in a bowl: No fuss, no jars of sauce, just old-school goodness with a giant spoon.
Ingredient Notes
There aren’t any fancy ingredients here, but a few little tips can make a big difference. Let’s chat specifics.
- Whole chicken: Using the whole thing gives way more flavor than just breasts or thighs. Plus, you get all that lovely meat for shredding later.
- Chicken broth: Use low-sodium so you’re in control of the salt. Bonus points if it’s homemade, but store-bought totally works.
- Onion & garlic: These deepen the base flavor and make your kitchen smell dreamy as it simmers. Not negotiable, I think.
- Carrots & celery: Half go in the simmer to build flavor, half go in later so they keep some bite. Smart, huh?
- Bay leaf, salt, pepper: Bay leaf is subtle, but don’t skip it. Salt and pepper to taste, but not too early—let it simmer first.
- Thyme & parsley: Dried works fine, but fresh if you’ve got it brings a little green springtime vibe.
- Amish-style egg noodles: These are thick and wide, kind of toothsome like old-fashioned dumplings. Don’t sub spaghetti—it’s not the same cozy beast.
- Fresh parsley (to finish): A little green pop to keep the beige bowl from looking too… beige.
How To Make This Amish Chicken and Noodles
Alright, tie your apron, grab a spoon for taste testing, and let’s build this hug-in-a-bowl from scratch.
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Simmer the chicken with veggies and broth: Place the whole chicken in a big ol’ pot with the broth, onion, garlic, half the carrots and celery, bay leaf, salt, and pepper. Bring to a boil, then drop to a gentle simmer. It’ll quietly bubble away for 45 to 60 minutes until the chicken is tender and basically falling apart.
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Strain and shred the chicken: Carefully fish out the chicken (tongs + slotted spoon = easier life). Let it cool while you strain the broth to remove the simmered veggies—you’ve squeezed all the flavor from them, so they’re done. Once the chicken is cool enough to handle, remove the skin, shred the meat, discard the bones, and resist the urge to snack on all of it.
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Simmer the fresh veggies: Return the strained broth to the pot. Toss in the reserved carrots and celery, plus the thyme and parsley. Simmer it gently. This is your moment to add more seasoning if needed.
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Cook the noodles: Add the egg noodles straight into the simmering broth. Let ‘em cook uncovered until tender (check your package instructions, mine took about 10 minutes). Stir occasionally so they don’t stick like clingy exes.
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Combine and finish: Now bring that lovely shredded chicken back home to the pot. Gently stir everything together. Taste and adjust the salt, pepper, or herbs. Ladle into wide bowls, sprinkle with fresh parsley, and maybe light a candle if you’re feeling fancy.
Storage Options
So you made a giant pot and now your fridge smells like heaven. What next? Leftovers are where this meal really shows off.
Store it in an airtight container in the fridge (once cooled) for up to 4 days. The noodles might soak up a little more broth, so expect a thicker texture when you reheat it. Add a splash of water or broth to loosen things back up if needed.
Freezer? Yup, it freezes beautifully. I recommend freezing it in individual portions, because future-you will thank you on a tired Tuesday night. Just make sure it’s fully cooled before you pack it up. It’ll keep frozen for about 2 to 3 months.
To reheat, you can microwave individual bowls (add water or broth and stir halfway), or warm the whole batch gently on the stovetop. Low heat is key here—don’t boil it or the noodles get a little cranky.
Variations and Substitutions
Want to switch things up? You’ve got options, my friend. This dish is classic but not precious.
- Rotisserie chicken shortcut: If you’re short on time, shred up a store-bought rotisserie chicken and simmer it briefly in boxed broth with veggies.
- Add more veggies: Peas, green beans, or even mushrooms (yes, mushrooms!) would be lovely and make it feel more stew-like.
- Go creamy: Stir in a splash of heavy cream at the end for a richer, almost chowder-like craving fix.
- Vegetarian twist: Swap chicken for hearty veggies like parsnips, butternut squash, and extra mushrooms, and use veggie broth. (Disclaimer: it’s definitely a spin-off, but still good.)
- Try different noodles: If you can’t find Amish egg noodles, try extra-wide egg noodles or even broken-up lasagna sheets in a pinch.
What to Serve with Amish Chicken and Noodles
This is already a complete meal, but if you want a little side hustle, here are some tasty companions.
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A slice of crusty bread with butter is never wrong. Something like sourdough or a chewy country loaf. For a more playful pick, these bacon basil cornbread muffins are quirky and savory-sweet.
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Simple green salad with sharp vinaigrette adds a pop of acid and crunch. A great contrast to the silky, cozy noodles.
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Roast Brussels sprouts or green beans (with a sprinkle of lemon zest) pair beautifully without stealing the spotlight.
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Feeling extra? A little bowl of pickled veggies on the side adds brightness and zing, especially if your guests like contrast.
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Want to carry that cozy theme through dessert? Sneak a peek at these peanut butter & banana ice cream sandwiches. Yes, seriously.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make Amish chicken and noodles in advance?
Absolutely, and here’s the secret—it tastes even better the next day. The noodles soak in all that savory broth and the herbs meld beautifully. Just store it in the fridge once cooled, and reheat gently with a splash of broth or water to loosen it up. A lazy dream come true.
What if I can’t find Amish-style egg noodles?
No worries! Wide egg noodles work fine, just look for something thick and sturdy. If you’re really in a pinch, you could even use broken pieces of lasagna sheets or fresh pasta. Just be mindful of cook time—thinner noodles soak faster and can turn mushy if left too long in the broth.
How do I keep the noodles from getting too soft?
Great question! The key is to simmer them gently and serve the dish pretty soon after they’re cooked. If you plan to make it ahead, consider undercooking the noodles slightly—that way they won’t go past their prime while sitting in broth. And don’t forget: a splash of extra broth can help refresh leftovers.
Can I use chicken breast instead of a whole chicken?
You can, but you’ll miss some of that depth of flavor you get from simmering the bones and skin. If time’s tight though, go for it—just add a dash of extra herbs or even a spoonful of chicken base to enrich the broth. Rotisserie chicken is another tasty shortcut.
Amish Chicken and Noodles
Ingredients
For the Broth and Chicken
- 1 whole chicken about 4 pounds (1.8kg)
- 8 cups (2 liters) low-sodium chicken broth homemade or store-bought
- 1 yellow onion quartered
- 4 cloves (4) garlic smashed
- 3 carrots peeled and sliced; divided (half for broth, half for noodles)
- 3 celery stalks sliced; divided (half for broth, half for noodles)
- 1 bay leaf
- 1 tsp (5 g) salt plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
For Finishing and Noodles
- 1 tsp dried thyme or 1 tbsp fresh, chopped
- 2 tbsp (8 g) chopped parsley plus extra for serving
- 12 oz (340 g) Amish-style egg noodles or extra-wide egg noodles
Equipment
- Large Stockpot
- Slotted spoon
- Tongs
- Chef’s knife
Instructions
- Simmer chicken with veggies and broth: Place the whole chicken in a large stockpot. Add chicken broth, onion, garlic, half the carrots and celery, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Let it bubble for 45–60 minutes, until chicken is tender and falling apart.
- Strain and shred chicken: Remove chicken from the pot with tongs or a slotted spoon. Let cool. Strain the broth into a large bowl and discard the simmered veggies and bay leaf. When cool enough to handle, remove chicken skin and bones, shred the meat, and set aside.
- Simmer the fresh veggies: Pour the strained broth back into the pot. Add remaining carrots and celery, plus thyme and parsley. Simmer gently for 8–10 minutes until the veggies are just tender.
- Cook the noodles: Add the egg noodles directly to the simmering broth and cook uncovered until noodles are just tender (about 10 minutes; check your package instructions). Stir occasionally.
- Combine and finish: Return shredded chicken to the pot. Stir gently until everything is heated through. Taste and adjust seasoning. Ladle into bowls and top with extra parsley.
