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Our Amish Chicken and Noodles are the ultimate comfort food! Amish egg noodles and tender chicken, in a thick, rich broth just begging to be served over a pile of mashed potatoes!
We often joke that my son is actually an old man.
His favorite restaurant was Bob Evan’s for most of his childhood. He often requests the same meals that my grandpa would request. He just really loves good old fashioned comfort food. And, of course, he’s always happy to eat dinner at 4pm. 😉
Anyway, this is one of those comfort food meals that he absolutely loves.
Amish Chicken & Noodles are NOT a soup – these noodles are bathing in a thick, rich sauce that you’ll serve over a pile of mashed potatoes for the ultimate cozy dinner.
We simmer a whole chicken until the meat shreds apart, we cook the noodles in that chicken stock, and then we stir in some cream of chicken soup to thicken it all up. <— Yes, the Amish use cream soups from a can, but you can use my homemade cream of chicken soup if you prefer.
This recipe is a riff on our Amish Egg Noodles. We just added chicken, made them a bit thicker and creamier, and served them over mashed potatoes – just the way we’ve had them in Amish country!
This meal is already a carb lover’s dream come true, but go ahead and serve these with our homemade biscuits and you’ll really be living it up.
Old Fashioned Chicken & Noodles Ingredients:
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Whole Chicken – Around 4 pounds is a good size.
Chicken Broth Base – This adds loads of flavor to the stock. We always have a jar in the fridge. Find it on Amazon.
Water
Celery
Onion
Parsley
Egg Noodles – We buy the bags of thick, Amish or homestyle egg noodles. These are dried and found near the pasta in the grocery store. Here they are on Amazon.
Cream of Chicken Soup – You can use the cans of soup or make my substitute for cream of chicken soup.
Butter
What Readers are Saying!
“Delicious comfort food meal. I cheated and served it over Bob Evan’s mashed potatoes.” – Jill
How to Make Chicken and Noodles:
Simmer: Start by adding the chicken to a large stock pot with the celery, onion, chicken base, water, and parsley. Turn the heat up until it is boiling and then reduce it to a simmer and cover the pot. Allow the chicken to simmer for at least 2 to 3 hours.
Tip: The longer the chicken simmers, the more flavor the broth will have. It’s worth the time!
Shred: When the chicken has finished cooking you can remove it from the stock pot and begin to separate the meat from the bones and shred into smaller pieces. Set the chicken aside for now.
Strain: After removing the chicken from the broth, use a strainer to separate the broth from the celery, onions, and parsley. These won’t be added back into the soup, they were just there for flavor and can be discarded.
Once strained, pour four cups of the broth back into the pot and return it to a boil.
Noodles: Once the broth is boiling you can add in the egg noodles and finally return the shredded chicken back to the broth. Stir well, cover the pot, and turn off the heat. The noodles will continue to cook, and should take about thirty minutes, while stirring every ten minutes.
Tip: Test the noodles before moving on to the next step to make sure they are cooked through. If not, turn the heat back on for a couple of minutes or until they are tender.
Finish: Almost done! There are just a few ingredients left that will really ramp up the flavor. Add the cream of chicken soup and butter and stir well until it has all melted and is well combined. Season with salt and pepper to your taste and finally, serve!
Helpful Tip!
Swaps & Substitutes
- In a hurry? Use leftover shredded chicken and store bought broth.
- Stir in some frozen peas and carrots when you add the noodles to amp up the nutrition.
Leftover Hack!
We serve our Amish chicken and noodles as a main dish over a pile of mashed potatoes, but the leftovers often get served as a side dish with whatever meal we’re having the next night. Skip the mashed potatoes and just scoop up a portion of chicken and noodles. They’re delicious with our turkey meatloaf!
FAQs:
Our Amish Chicken and Noodle will keep in a covered dish in the fridge for up to 4 days. Reheat in the microwave.
You can freeze this chicken and noodles recipe but keep in mind that noodles don’t freeze well and may be mushy after reheating. Store it in a resealable freezer bag.
If you’re using a can of the condensed cream of chicken soup, you do not need to dilute it with water! It’s going to add so much flavor to the chicken and noodles!
MORE COMFORT FOOD RECIPES!
- Crockpot Chicken and Dumplings
- Tater Tot Casserole
- Crockpot Pork Roast
- Instant Pot Beef Tips
- Air Fryer Meatballs
- Funeral Potatoes
Amish Chicken & Noodles
Ingredients
- 4 pounds whole chicken
- 4 quarts water
- ¼ cup chicken broth base
- 2 stalks celery roughly chopped
- 1 small onion diced
- ¼ cup parsley
- 12 ounces dried egg noodles see notes
- 10 ounces cream of chicken soup
- 4 tablespoons butter
Instructions
- Add the chicken to a large stock pot along with the water, chicken base, celery, onion, and parsley. Bring to a boil, reduce to a simmer, and cover.
- Simmer for 2-3 hours. The longer the chicken simmers, the more flavorful the broth will be.
- Carefully remove the chicken from the broth and remove the meat from the bones. Shred or chop into bite-sized pieces.
- Strain the broth through a fine mesh strainer.
- Return 4 cups of the strained broth to the pot and return to a boil.
- Add the egg noodles and shredded chicken to the pot, cover, and turn off the heat.
- Let the noodles set for 30 minutes, stirring every 10 minutes or so.
- Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes or until noodles are tender.
- Add the cream of chicken and butter to the noodles and stir until the butter has melted. Season with salt and pepper to taste.
- Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm in the pan for 30 minutes or so with no problems.
Kathie Bracy says
I’m in the middle of making this recipe. I strained the broth and returned four cups of it to a different pot, adding the chicken & noodles, as directed. Getting ready to add the butter and the cream of chicken soup. But what I want to know is what do you do with the rest of the broth? There’s quite a bit left over, and the recipe doesn’t say anything about using it for the chicken & noodles.
Karly says
Hi Kathie! You can either discard it or save it for another use. It’ll last in the fridge for 3-4 days or freezer for about 6 months. Hope you enjoyed the recipe!
Adrianna says
I love the homey comfort of this recipe during seasonal changes. Anytime really. ?Had to add carrots, of course. Plenty of black pepper for this creamy dish. On the first night, I cut my noodles short and serve as a soup. We are lucky to have any left after the big family meal I make this for, but if we do, by then it has thickened, and we pack it up for lunches. Delicious!
Penny says
Super good. I went to Aldi and used a turkey tenderloin, instead of chicken.
Glenda says
Iโm try other egg noodles & by far these are the very best I Recommended these to all my family and friends they say the taste like homemade & they love them
So glad I found these thank you
I donโt want to subscribe to any thing thank you
Richelle says
I made a quick version of this and it was delicious. I used boxed chicken broth and a rotisserie chicken. I boiled the chicken in the broth for about 30 minutes and then used regular egg noodles, cream of chicken soup and butter.
Karly says
Sounds delicious!
Linda says
Family loved these, just sent a batch home with my son. And made another batch for us.
Karly says
Love to hear that! Thanks, Linda!
Linda says
Great recipe, easy to make. Defiantly on my keep list
Carey Ann says
Yum!!! This was delicious on a cold night! Thank u for sharing this recipe! ??
Patricia Ankrom says
I love this, thank you!
Karly says
Thanks Patricia!
Tammy says
Can leftovers be frozen? I love mash tators & chicken noodles on top, so filling & good. Reminds me of my parents. I know the exact noodles you are speaking of. I always boil my own chicken too. I use Amish broth base, powder form. Excellent! Thank you for your time. Usually no leftovers but the family isnโt as big anymore.
Karly says
Hi Tammy! I haven’t tried freezing this, but I imagine it would freeze well aside from the noodles being a bit mushier upon reheating.
Amy Berkshire says
Reminds me of my late grandmaโs amazing noodles! So good! I did add a few more spices, but otherwiseโฆyum! (I added garlic powder, celery salt, onion powder, and S&P.) My grandma passed away in July 2022, and I hadnโt had her noodles since the previous Christmas. They were so good!
Karly says
Oh, my grandma also made amazing noodles from scratch. I miss them so much! Glad to hear these brought back some memories!
Kelly Z says
Do I dilute a can of condensed Cream of Chicken or use it as is?
Karly says
You use it as is. ๐
KJ Smith says
Have been using this recipe for a few years now! I do now use my instant pot to do the chicken, then follow the recipe! I could never get it right before!! Thanks
Karly says
So glad you like the recipe!
Jennifer Baldwin says
Hi! Question? Your recipe says 4 quarts but it looks like in the video you are using a 4 cup measuring cup filled twice? That should be 2 quarts. Wondering which one is correct? This looks so beautiful I would hate to water down my broth inadvertently. Thanks!!! ๐
Karly says
Hi Jennifer! It should be 4 quarts – the video doesn’t show me pouring in all of the water, just because it’s repetitive. But really, just add enough water to fully cover the chicken and you’ll be good – it won’t effect the final product since we’re measuring out the amount of that stock we need. ๐
Jayne says
My Mom, whose father had Amish ancestors, always made this for us. Only she didn’t make mashed potatoes. She just boiled the potatoes and then we smashed them with a fork on our plate, then topped with butter, let it melt a bit and added the chicken noodles on top. So good!
Karly says
Sounds delicious with the boiled potatoes too! Yum!
Jill says
Delicious comfort food meal. I cheated and served it over Bob Evan’s mashed potatoes.
Karly says
That’s our go to mashed potato recipe on busy days, so it sounds good to me! ๐
Adrianna says
Great cheat