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Amish Chicken & Noodles

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🍳 Step-by-Step Instructions

1. Cook and Shred the Chicken

  1. Simmer: In a large stockpot or Dutch oven, combine the chicken pieces, chicken broth, water, diced onion, and celery. Bring to a boil over high heat, then lower the heat to medium-low.
  2. Cook: Cover and simmer for 45 to 50 minutes until the chicken is completely tender and falling off the bone.
  3. Shred: Transfer the chicken to a large bowl or cutting board. Keep the hot cooking liquid simmering in the pot. Once cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces.

2. Make the Rich Gravy Base (The Amish Secret)

  1. Roux: In a separate saucepan over medium heat, melt the ½ cup of butter. Whisk in the flour and cook for 1 to 2 minutes until it bubbles and smells slightly nutty (do not let it turn brown).
  2. Thicken: Slowly ladle 2 cups of the hot chicken broth from the main stockpot into the butter-flour mixture, whisking constantly to prevent lumps.
  3. Combine: Pour this thickened mixture back into the main stockpot with the rest of the simmering broth. Stir in the garlic powder, poultry seasoning, salt, and pepper.

3. Simmer the Noodles

  1. Add Noodles: Bring the thickened broth in the stockpot to a gentle, rolling boil. Drop the Amish egg noodles into the pot.
  2. Cook: Cook uncovered for 15 to 20 minutes (depending on noodle thickness) stirring frequently to ensure they do not stick to the bottom. The starch from the noodles will naturally blend with the roux to create a velvet-thick gravy.
  3. Finish: Stir the shredded chicken back into the pot. Simmer for 5 more minutes until everything is steaming hot and the noodles are tender. Taste and adjust the salt and pepper. Garnish with fresh parsley.

💡 Cooking Secrets

  • Look for Thick Noodles: For an authentic texture, look for “Amish-style” or “home-style” egg noodles in the pasta aisle, or frozen thick egg noodles (like Reames brand) in the freezer section. Standard thin egg noodles will turn mushy too quickly.
  • The Carb-on-Carb Tradition: To eat this the traditional Amish way, serve a generous ladle of these thick chicken and noodles right over a mountain of creamy mashed potatoes.

Would you like to try making homemade Amish egg noodles from scratch to go with this? I can also show you how to adapt this recipe for a Crockpot (Slow Cooker) if you prefer a hands-off method.

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