Amish Chicken and Noodles

When you hear “chicken and noodles,” you’re probably picturing a steaming pot of chicken noodle soup. However, Amish chicken and noodles are more akin to a stovetop noodle casserole than a soup dish. 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, easy-to-find ingredients and cooking method that doesn’t call for any electronic kitchen contraptions.

Ingredients for Amish Chicken and Noodles

Broiler/fryer chicken
Chicken bouillon granules
Butter
Bay leaves
Frozen home-style egg noodles
Salt
Pepper
Fresh parsley, optional

Directions

Step 1: Boil the chicken

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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.

Editor’s Tip: Don’t have bouillon cubes? Here are easy bouillon cube substitutes.

Step 2: Strain the broth

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Remove the chicken from the pot and allow it 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

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Remove the chicken meat from the bones and cut or shred it 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

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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

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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 Store Amish Chicken and Noodles

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 Amish Chicken and Noodles

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 it 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).

Amish Chicken and Noodles Recipe Tips

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How do you make homemade egg noodles?

Have a little more time to dedicate to this dish? 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.

How do you 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 comfort food meal.

This dish is perfect for cold nights when you need a little something that’ll 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. And if you only have a small amount of leftovers remaining, the noodles would be a welcome side dish to your next entree.

Amish Chicken and Noodles

Prep Time
10 min

Yield
8 servings.

Ingredients

1 broiler/fryer chicken (3 to 4 pounds)2 tablespoons chicken bouillon granules2 tablespoons butter5 to 6 bay leaves1 package (12 ounces) frozen home-style egg noodles3/4 teaspoon salt1/2 teaspoon pepper Minced fresh parsley, optional

Directions

Place chicken in a stockpot; add enough water to cover chicken. Stir in bouillon, butter and bay leaves. Slowly bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 1 to 1-1/2 hours. Remove chicken to a cutting board to cool slightly. Strain broth through a cheesecloth-lined colander. Skim off and discard fat. Remove meat from bones and shred or cut into bite-sized pieces; discard bones. Return 4 cups broth to pot; save remaining broth for another use. Bring to a boil. Stir in noodles. Reduce heat; cover and simmer until noodles are tender and most of the liquid is absorbed, 12-15 minutes. Stir in chicken, salt and pepper. If desired, garnish with parsley.