How to Make Amish Chicken and Noodles
Grab your Dutch oven and a few simple ingredients for this cozy Amish chicken and noodles dish.
When you hear “chicken and noodles,” you’re probably picturing a steaming pot of brothy chicken noodle soup. However, Amish chicken and noodles are more akin to a stovetop noodle casserole than a chicken noodle soup. In fact, you’re likely to find it served atop a mound of mashed potatoes.
Wondering what exactly makes it Amish? The name is a nod to its simple ingredients and cooking method. Whether you’re making holiday recipes or baked goods from scratch, Amish cooking doesn’t call for any electronic kitchen contraptions and normally uses very easy-to-find ingredients.
Amish Chicken and Noodles Recipe
This recipe yields eight servings.
- 1 broiler/fryer chicken (3 to 4 pounds)
- 2 tablespoons chicken bouillon granules
- 2 tablespoons butter
- 5 to 6 bay leaves
- 1 package (12 ounces) frozen home-style egg noodles
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Step 1: Boil the chicken
Place the chicken in a large stockpot or Dutch oven (make sure the giblets are removed) and add enough water to cover the chicken entirely. This will ensure even cooking and so the flavoring can seep into all surface areas.
Next, stir in the flavor: bouillon, butter and bay leaves. Slowly bring to a boil. Once there, reduce the heat and simmer, covered, until the chicken is tender—roughly 1 to 1-1/2 hours. Of course, the longer it simmers, the more flavor your broth will have.
Step 2: Strain the broth
Remove the chicken from the pot and allow to cool slightly on a cutting board. Next, strain the broth through a cheesecloth-lined colander. Skim and discard any fat that’s left floating on top.
Step 3: Debone the chicken
Remove the chicken meat from the bones and shred or cut into bite-sized pieces. You’ll want chicken in each bite of the final dish, so smaller pieces will allow it to disperse more evenly. Discard the bones.
Step 4: Boil the noodles
Return 4 cups of broth to the pot (save the remaining broth for a future recipe and for reheating leftovers) and bring it to a boil. Then, stir in the egg noodles. Reduce the heat and cover the pot. Simmer until the noodles are tender and most of the liquid is absorbed, about 12 to 15 minutes.
Step 5: Combine and serve
Now that most of your liquid has been absorbed, add the chicken to the pot and season with salt and pepper. Garnish with some parsley for a pop of color, if desired.
How to Serve Amish Chicken and Noodles
You could certainly plate this in a bowl and enjoy as-is. But there are a few more options to round out the meal.
This dish is perfect for cold nights when you need a meal that will stick to your ribs. Traditionally, Amish chicken and noodles are served over a bed of creamy mashed potatoes.
Another option is to serve with a roasted or steamed vegetable side dish and a piece of Amish potato bread to sop up the broth. And if you only have a small amount of leftovers remaining, this would be a welcome side dish to your next entree.
Tips for Making Amish Chicken and Noodles
How to store leftovers
Place leftovers in an airtight container in the refrigerator, where they will keep for several days. If you’d prefer to save it for later, place it in an airtight container and pop it in the freezer for several months.
How to reheat leftovers
You can reheat leftover Amish chicken and noodles in the microwave, but for best results, add the mixture back into a Dutch oven and warm through on the stove. Because the noodles likely continued to absorb the rest of the chicken broth, add some additional broth for increased moisture (add a little at a time until you reach your desired consistency).
Make homemade egg noodles
Have a little more time to dedicate to this dish? Want to skip the pre-packaged pasta and prep this just as the Amish would? Homemade egg noodles are surprisingly easy to make since they only require flour, egg and salt.