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)
Notes
Allow the chicken noodle dish to cool completely at room temperature before refrigerating. It will stay fresh in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat gently on the stovetop with a splash of broth or water, or microwave.
