Amish Chicken and Noodles
This is pure comfort food — thick egg noodles, tender shredded chicken, and a rich, savory broth. It’s simple, hearty, and tastes like it simmered all Sunday afternoon.
🛒 Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 8 cups chicken broth (good quality makes a difference)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon poultry seasoning
- 12 oz frozen Amish-style egg noodles (thick-cut)
- 1 cup heavy cream (optional, for richer version)
- 2 tablespoons butter
Optional additions (some families add, some don’t):
- 1 small onion, finely diced
- 1–2 carrots, very finely chopped
- 1 stalk celery, finely chopped
🥣 Instructions (Stovetop)
- Cook the chicken
In a large pot, bring broth to a boil. Add chicken, reduce to a simmer, and cook 20–25 minutes until done. - Shred
Remove chicken, shred with two forks, and return to pot. - Season
Add salt, pepper, and poultry seasoning. - Add noodles
Stir in frozen egg noodles. Simmer uncovered 20–30 minutes, stirring occasionally, until noodles are tender and broth thickens. - Finish
Stir in butter and heavy cream (if using). Adjust seasoning.
The broth should thicken into a stew-like consistency — not soupy.
🥣 Crockpot Version
- Add chicken + broth + seasonings.
- Cook on LOW 6–7 hours.
- Shred chicken.
- Add noodles and cook another 1–1½ hours until tender.
- Stir in butter/cream at the end.
🧑🍳 Authentic Tips
- Traditional Amish versions often use homemade egg noodles (flour, eggs, salt, a little milk), rolled thick and cut wide.
- It’s meant to be thick — almost like chicken and dumplings but with noodles.
- Serve over mashed potatoes for the full old-school Midwest experience.
Storage
- Refrigerate up to 4 days.
- Freezes well, though noodles may soften slightly when reheated.
If you’d like, I can give you:
- The true homemade Amish egg noodle recipe
- A Pennsylvania Dutch version
- Or a creamy “church potluck” variation
What kind are you aiming for?
