Amish Chicken and Noodles
Juicy shredded chicken, cozy noodles, and a rich homemade broth come together in this Amish chicken and noodles recipe. Made with chicken, carrots, celery, and wide egg noodles, it’s warm, simple, and absolutely slurp-worthy—true nostalgic comfort in a bowl.
6
bowls
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.
Notes
This dish only gets better with time! Store leftovers in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months. Noodles will soak up some broth, so add a splash of broth or water when reheating. Want to mix it up? Add peas, mushrooms, or a splash of cream for a luscious twist.
Nutrition
Calories: 480kcal | Carbohydrates: 45g | Protein: 36g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 185mg | Sodium: 820mg | Potassium: 650mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5600IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 3.2mg