Amish Chicken and Noodles is a classic comfort dish from Amish country, especially popular in Pennsylvania. It’s a hearty, creamy casserole-style dish made with tender chicken, soft egg noodles, and a rich broth or sauce. Unlike traditional chicken noodle soup, the noodles are cooked directly in the creamy sauce, making it comforting and filling.
Ingredients (serves 4–6)
- 1 whole chicken (3–4 lbs) or 3–4 lbs bone-in chicken pieces
- 10 cups water or chicken broth
- 2 teaspoons salt (for the broth)
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 4–5 cups all-purpose flour (for noodles)
- 4 large eggs (for noodles)
- 2–3 tablespoons butter
- Salt and pepper, to taste
Instructions
- Make the chicken broth:
- Place the chicken in a large pot with water (or broth) and 2 tsp salt.
- Bring to a boil, then reduce heat and simmer 1–1.5 hours until chicken is cooked. Skim off foam as needed.
- Prepare the noodles:
- Mix flour and eggs to form a soft dough. Knead lightly and roll out to about 1/8-inch thick. Cut into wide strips. Set aside.
- Cook vegetables:
- Remove the chicken from the broth and let cool.
- Add carrots, celery, and onion to the broth. Simmer until tender, about 10–15 minutes.
- Cook the noodles:
- Add the noodles to the simmering broth with vegetables. Cook until tender, about 8–10 minutes.
- Shred the chicken:
- Remove skin and bones, shred chicken, and return to the pot.
- Finish and serve:
- Stir in butter for richness. Adjust seasoning with salt and pepper. Serve hot.
💡 Tips:
- Homemade noodles give the dish the best texture, but store-bought wide egg noodles work too.
- Some Amish recipes add a splash of milk or cream for extra creaminess.
- Leftovers taste even better the next day as the flavors meld.
If you want, I can give a shortcut version using rotisserie chicken and store-bought noodles that’s almost as good but much faster.
