Name: Amish Chicken & Noodles Recipe
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Ingredients: 4 pounds whole chicken – Provides the base of the dish with tender, juicy meat and a rich broth.; 4 quarts water – Used to create the broth in which the chicken is simmered.; ¼ cup chicken broth base – Enhances the flavor of the broth; you can use bouillon or concentrate.; 2 stalks celery, roughly chopped – Adds depth of flavor to the broth with a subtle vegetal note.; 1 small onion, diced – Adds a sweet, aromatic flavor to the broth.; ¼ cup parsley – Provides a fresh, herbal note to the dish.; 12 ounces dried egg noodles – Traditional Amish-style noodles that soak up the broth and add a hearty texture.; 10 ounces cream of chicken soup – Adds creaminess and additional chicken flavor to the noodles.; 4 tablespoons butter – Provides richness and a velvety texture.; Salt and pepper to taste – Seasoning to enhance and balance the flavors.

Ingredients

Scale

4 pounds whole chicken – Provides the base of the dish with tender, juicy meat and a rich broth.
4 quarts water – Used to create the broth in which the chicken is simmered.
¼ cup chicken broth base – Enhances the flavor of the broth; you can use bouillon or concentrate.
2 stalks celery, roughly chopped – Adds depth of flavor to the broth with a subtle vegetal note.
1 small onion, diced – Adds a sweet, aromatic flavor to the broth.
¼ cup parsley – Provides a fresh, herbal note to the dish.
12 ounces dried egg noodles – Traditional Amish-style noodles that soak up the broth and add a hearty texture.
10 ounces cream of chicken soup – Adds creaminess and additional chicken flavor to the noodles.
4 tablespoons butter – Provides richness and a velvety texture.
Salt and pepper to taste – Seasoning to enhance and balance the flavors.

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Instructions

Prepare the Chicken and Broth: Begin by placing the whole chicken into a large stock pot. Add 4 quarts of water, chicken broth base, chopped celery, diced onion, and parsley. Bring the mixture to a boil over high heat.
Simmer for Maximum Flavor: Once boiling, reduce the heat to a simmer, cover the pot, and let the chicken cook for 2-3 hours. The longer you simmer, the more flavorful your broth will become. This slow-cooking process is essential to extracting all the delicious flavors from the chicken and vegetables.
Shred the Chicken: Carefully remove the chicken from the pot and let it cool slightly. Remove the meat from the bones and either shred or chop it into bite-sized pieces. Set the chicken aside.
Strain the Broth: Using a fine mesh strainer, strain the broth to remove any solids. Return 4 cups of the strained broth to the pot and bring it back to a boil.
Cook the Noodles: Add the dried egg noodles to the boiling broth, then add the shredded chicken back into the pot. Cover the pot and turn off the heat. Let the noodles set for about 30 minutes, stirring every 10 minutes to ensure even cooking.
Check for Doneness: Test the noodles after 30 minutes. If they are not fully tender, turn the heat back on and cook for an additional 1-2 minutes until they reach your desired texture.
Finish the Dish: Stir in the cream of chicken soup and butter until the butter has fully melted. This will create a creamy, comforting sauce for the noodles. Season with salt and pepper to taste.
Serve and Enjoy: Serve immediately, or keep the dish covered in the pot until ready to serve. The noodles will stay warm in the pan for about 30 minutes.

Notes

Serving and Presentation Ideas

Garnish with Fresh Herbs: Top each bowl with a sprinkle of fresh parsley or chives for a pop of color.
Serve with Sides: Pair with a crisp green salad, steamed vegetables, or warm dinner rolls for a complete meal.
Use a Decorative Bowl: Present this comforting dish in a rustic bowl to enhance its homestyle appeal.

Author: Lily
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Category: Lunch