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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.
Diana says
No one in my family liked this recipe. They said it had no flavor.
Leone Heinold says
Anyway not to add the canned soup because do real amish do that, I love a great dish but not sure how I feel about soup part, just not same to me. Will try again but enjoy so much of your recipes
Karly Campbell says
Hi Leone! Yep, the Amish do use canned soups – it’s a shelf stable food which is helpful when refrigeration is/was an issue. They don’t use electricity themselves, but that doesn’t mean they don’t shop at the grocery store like the rest of us.
Either way, we linked to our homemade cream of soup recipe if you’d prefer to make it from scratch. ๐
Debbi says
Can you freeze? Thanks
Karly Campbell says
I haven’t tried freezing this one. Not sure how it would turn out.
Margie McGee says
About how much frozen peas and carrots do you recommend adding?
Karly Campbell says
I usually stir in around 1-2 cups – just whatever I have on hand and an amount that I don’t think my kids will complain about. ๐
Celeste says
Excellent!! I used costco ckn broth instead of cream of ckn soup!! Made great leftovers too.
Penny Sanko says
I grew up eating chicken and noodles over mashed potatoes. However, my mother made the noodles from scratch. This recipe is very similar to my motherโs dish. It is delicious with the addition of the soup to the broth. I canโt wait to try this one.
Stephanie says
I use the leftover stock in my mashed potatoes and some heavy cream. Adds flavor and waste less flavorful broth!! I always try a recipe as-written the first time and then make adjustments to my preference if I cook it again. I will try to do something other than condensed soup next time but really this recipe is pretty perfect as-is.
Karly Campbell says
Hi Stephanie! Glad you enjoyed the recipe! Did you check out our recipe for cream of chicken substitute? It does the same thing as the canned soup, but without all the weird ingredients. ๐
Cindy says
This is an ultimate comfort food. Delicious taste. I used homemade noodles, which adds to the recipe in my opinion. Works well with make it yourself cream of chicken soup mix. I added more water initially, them just stopped in the soup mix when it was time to add. Thanks for the recipe!
Be says
I’d like to make this today and serve tomorrow. How do you recommend I heat it up? Stove top? Oven? Crock pot? Thaks!
Karly Campbell says
I would reheat on the stove, just be careful not to overcook it or the noodles will get mushy.
Sharleen Miller says
Weโve both had colds so I made this. It was delicious and I will definitely be making it again soon.
Karly says
Hope you’re feeling better soon! Glad you enjoyed the recipe. ๐
Tracie Yahn says
I grew up in WV and on this dish. We ate a lot like the amish growng up since we were a lare family on a budget. This is still one of my familys favorite things I make. I was taught to make the noodles from scratch. They are super easy and makes a HUGE differenc e since the flour from the dough make the broth a little thicker. Its just egg and flour. mix together rol out onto a floured counter with rolling pin, (roll out very thin as the dough puffs up when cooking), roll the dough into a log, cut thin strips leaving the flour on the dough. I use my fingers and pick up the cut dough strips to separate. Add the dough strips to the boiling broth ( no chicken yet) return to a boil and cover for 25 -30 minutes ( no peeking) Add chicken when done and heat through. Thats how my grandma taught my mom. This extra step is worth it. Ive tried packaged noodles and its not the same. Glad to see these recipes are living on!
3 eggs beat till frothy. Add 1/2 cup flour at at time until the dough isnt too sticky. ( i add an extra egg yolk for more richness…this is optional)
TJ says
Did your grandma also say anything about making a well or hole in your dry ingredients when slowly pouring in any wet ingredients? I am going to have to dig out my grandma’s recipe now… as I was thinking she had a little more wet ingredients other than the eggs… maybe a little bit of milk??? I’ll have to look… Thanks for sharing… I LOVED cooking with my grandmother…. such wonderful memories…
Tracie Yahn says
You have to beat the eggs till frothy first, then add the flour a little at time. No well with this recipe. No milk either. These are Amish egg noodles. SImple and delicious.
Rick says
This is a good meal with homemade bread. Donโt know about amish. Been eating this from when I can remember to now Iโm 68. From the mountains of WVa
Karly says
Glad you enjoy it, Rick!
Stacey Beard says
This is soo good and worth the work! I forgot the cream of chicken soup and the butter, but it was still delicious! The best chicken and noodles recipe I have found.
Karly says
I’m so glad you enjoyed the recipe!
Kim Jones says
I have always used my pressure cooker to make this, the stock from it is so rich. I’ve never used the soup and it still so good. Less preservatives and one less thing to buy. Your version sounds really good too. Since I’ve been making this for over 40 years I’ll probably stick with what I know. Old pressure cooker lol. I grew up in the heart of Amish country till I was 18 I cook a lot like them.
Beverly says
This was an easy and delicious recipe!
Karly says
I’m so glad you enjoyed it! ๐