Amish Chicken Noodles are a comforting, hearty dish perfect for any occasion, offering a delicious and satisfying meal that’s surprisingly easy to prepare. This classic comfort food recipe is a weeknight savior, bringing a taste of homemade goodness to your table with minimal fuss.
Key Ingredients for Amish Chicken Noodles
- 2 pounds boneless, skinless chicken thighs or breasts
- 8 cups low-sodium chicken broth
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: 1/2 cup heavy cream for a richer sauce
- 12 ounces wide egg noodles (homemade or store-bought)
How to Make Amish Chicken Noodles
This Amish Chicken Noodles recipe is a delightful journey into simple, home-style cooking that yields incredibly tender chicken and perfectly cooked noodles in a rich, savory broth. It’s a one-pot wonder at its finest, requiring very little active time and perfect for a cozy dinner, taking approximately 1 hour and 30 minutes from start to finish. The creamy, luscious sauce envelops every strand of noodle, making each bite a comforting embrace.
Step-by-Step Instructions
- Prepare the Chicken: Place the chicken thighs or breasts in a large pot or Dutch oven. Add enough water to cover the chicken by about an inch. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through and easily shredded. Alternatively, you can boil the chicken in 4 cups of the chicken broth. Once cooked, remove the chicken from the pot and set aside to cool slightly. Reserve the cooking liquid.
- Shred the Chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or your fingers.
- Start the Base: In the same pot (or a clean one if you didn’t cook the chicken in the broth), melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Create the Roux: Sprinkle the flour over the softened vegetables. Stir continuously for 1-2 minutes, allowing the flour to cook and form a paste (this is your roux), which will thicken the sauce.
- Add Broth and De-glaze: Gradually whisk in the 8 cups of chicken broth, ensuring to scrape up any browned bits from the bottom of the pot. Continue whisking until the mixture is smooth and there are no lumps.
- Simmer the Broth: Bring the broth mixture to a gentle simmer over medium heat. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Cook the Noodles: Add the wide egg noodles to the simmering broth. Stir gently to prevent them from sticking together. Cook according to package directions, usually about 8-10 minutes, or until the noodles are al dente.
- Incorporate Chicken and Cream (Optional): Stir the shredded chicken back into the pot. If you desire a richer, creamier sauce, stir in the heavy cream at this stage.
- Final Seasoning: Taste for seasoning and add more salt and pepper if needed. The sauce should be thick enough to coat the noodles; if it’s too thick, you can add a splash more chicken broth or water.
- Serve: Ladle the hot Amish Chicken Noodles into bowls and garnish with fresh chopped parsley.
Why You’ll Love This Amish Chicken Noodles
You’ll absolutely adore this Amish Chicken Noodles because it’s the epitome of home-cooked comfort, boasting incredibly tender, shredded chicken nestled amongst perfectly cooked wide egg noodles, all enveloped in a velvety, savory sauce. This recipe is also a budget-friendly champion, transforming simple, affordable ingredients into a meal that rivals restaurant-quality versions without the hefty price tag. Unlike more elaborate chicken dishes, the beauty of this Amish Chicken Noodles lies in its rustic simplicity and deeply satisfying flavor profile, making it a guaranteed hit for family dinners or a comforting treat for yourself.
Imagine the warm hug you’ll get from a bowl of this soul-warming goodness, especially when the weather turns chilly. It’s the kind of meal that makes you feel instantly at home, a nostalgic nod to simpler times and cherished family recipes. So, ditch the processed alternatives and embrace the joy of creating this deliciousness from scratch. Give this Amish Chicken Noodles a try this week; your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your delicious Amish Chicken Noodles ensures you can enjoy every last drop.
- Refrigeration: Allow the chicken noodle dish to cool completely at room temperature. Then, transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the cooled Amish Chicken Noodles. Package individual portions or the entire batch in freezer-safe containers or heavy-duty freezer bags. Frozen for up to 2-3 months.
- Reheating: To reheat from the refrigerator, transfer the noodles to a saucepan. Add a splash of chicken broth or water to loosen the sauce and heat gently over medium-low heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe dish, stirring halfway through.
- Reheating from Frozen: Thaw the frozen Amish Chicken Noodles in the refrigerator overnight. Then, follow the reheating instructions for refrigerated portions. Alternatively, you can reheat from frozen in a saucepan over low heat, adding liquid as needed, or by microwaving on defrost mode before cooking on regular power.
Final Thoughts
This Amish Chicken Noodles recipe is a true testament to the power of simple ingredients coming together to create something incredibly delicious and comforting. Whip up a batch for a heartwarming meal that will become a cherished family favorite, proving that true culinary magic often lies in tradition and homestyle cooking.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Amish Chicken Noodles
Ingredients
Equipment
Method
- Place the chicken thighs or breasts in a large pot or Dutch oven. Add enough water to cover the chicken by about an inch. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through and easily shredded. Alternatively, you can boil the chicken in 4 cups of the chicken broth. Once cooked, remove the chicken from the pot and set aside to cool slightly. Reserve the cooking liquid.2 pounds boneless, skinless chicken thighs or breasts, 8 cups low-sodium chicken broth
- Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or your fingers.
- In the same pot (or a clean one if you didn’t cook the chicken in the broth), melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.1/2 cup unsalted butter, 1 large yellow onion, finely chopped, 2 medium carrots, peeled and diced, 2 celery stalks, diced
- Sprinkle the flour over the softened vegetables. Stir continuously for 1-2 minutes, allowing the flour to cook and form a paste (this is your roux), which will thicken the sauce.1 cup all-purpose flour
- Gradually whisk in the 8 cups of chicken broth, ensuring to scrape up any browned bits from the bottom of the pot. Continue whisking until the mixture is smooth and there are no lumps.8 cups low-sodium chicken broth
- Bring the broth mixture to a gentle simmer over medium heat. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.1 teaspoon salt, plus more to taste, 1/2 teaspoon black pepper, plus more to taste
- Add the wide egg noodles to the simmering broth. Stir gently to prevent them from sticking together. Cook according to package directions, usually about 8-10 minutes, or until the noodles are al dente.12 ounces wide egg noodles (homemade or store-bought)
- Stir the shredded chicken back into the pot. If you desire a richer, creamier sauce, stir in the heavy cream at this stage.2 pounds boneless, skinless chicken thighs or breasts, 1/2 cup heavy cream for a richer sauce
- Taste for seasoning and add more salt and pepper if needed. The sauce should be thick enough to coat the noodles; if it’s too thick, you can add a splash more chicken broth or water.1 teaspoon salt, plus more to taste, 1/2 teaspoon black pepper, plus more to taste, 8 cups low-sodium chicken broth
- Ladle the hot Amish Chicken Noodles into bowls and garnish with fresh chopped parsley.1/4 cup fresh parsley, chopped (for garnish)