This Amish-style chicken and noodles is a hearty one-pot meal of tender chicken thighs, wide egg noodles, and savory broth, often associated with Amish and Pennsylvania Dutch home cooking. Recipes vary from family to family; this version keeps the noodles pleasantly thick and the broth gently seasoned, making a comforting supper that is simple to serve.
If you searched for Amish recipe boxes hoping to find a familiar, handwritten-style supper, this is a practical place to start. There is no single standardized recipe for Amish chicken and noodles, and some cooks make noodles from scratch while others use dried egg noodles. This approachable version uses dried noodles, chicken thighs, and vegetables simmered in broth, so it needs no special equipment or hard-to-find ingredients.
The result is thicker and more substantial than chicken noodle soup. Serve it in a bowl on its own, or spoon it over mashed potatoes for a filling, traditional-style plate. The broth is seasoned simply so the chicken and egg noodles remain the focus.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs, about 4 to 5 thighs
- 8 cups (1.9 L) low-sodium chicken broth
- 1 medium yellow onion, about 1 cup (150 g) chopped
- 2 medium carrots, about 1 cup (130 g) sliced into thin rounds
- 2 celery stalks, about 1 cup (100 g) chopped
- 2 garlic cloves, about 6 g, finely minced
- 1 bay leaf
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) dried thyme
- 12 oz (340 g) wide dried egg noodles
- 2 tbsp (16 g) all-purpose flour
- ¼ cup (60 ml) cold water
- 2 tbsp (8 g) chopped fresh parsley, optional
Wide dried egg noodles are convenient and easy to find. If you have homemade Amish-style noodles, use 12 oz (340 g) in their place; fresh noodles usually cook faster, so begin checking them after 5 minutes. Low-sodium broth gives you better control over seasoning. Regular broth works, but taste before adding extra salt.
Instructions
- Prepare the ingredients. Chop the onion, carrots, celery, and garlic. Trim any loose excess fat from the chicken thighs, but do not rinse raw poultry. Measure the broth, noodles, flour, and seasonings before you start; this makes it easier to keep the simmer steady once the chicken is in the pot.
- Simmer the chicken and vegetables. Put the chicken thighs, broth, onion, carrots, celery, garlic, bay leaf, salt, pepper, and thyme in a large, heavy pot or Dutch oven. Bring the liquid just to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Partially cover and simmer for 35 minutes. Avoid a hard boil, which can make the chicken tougher and cause the broth to evaporate too quickly.
- Check and remove the chicken. Use a food thermometer to check the thickest part of each thigh without touching bone. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a thigh has not reached that temperature, continue simmering and check again after a few minutes. Transfer cooked chicken to a plate and let it cool for 10 minutes, until it is comfortable to handle. Remove and discard the bay leaf.
- Shred the chicken. Pull the meat from the bones and discard the bones and skin. Tear or cut the meat into bite-size pieces. If you prefer larger portions of chicken in each serving, keep some pieces a little bigger; shredding it finely distributes the meat more evenly through the noodles.
- Cook the noodles. Bring the broth and vegetables back to a gentle boil. Stir in the dried egg noodles and cook uncovered for about 18 minutes, stirring every few minutes so they do not settle and stick to the bottom. Package directions vary, so begin checking for tenderness at the time listed on the package. The noodles should be soft but not falling apart.
- Thicken the broth. Whisk the flour with the cold water in a small cup until smooth. Stir a few spoonfuls of hot broth into the flour mixture, then slowly pour it into the pot while stirring. Simmer for 2 minutes to cook the flour and let the broth thicken. If you like a looser, soupier result, add less of the slurry; for a thicker bowl, use all of it.
- Finish the dish. Return the shredded chicken to the pot and stir gently. Simmer for 5 minutes, until the chicken is hot throughout and the broth coats the noodles. Taste and adjust the salt and pepper. Let the pot stand for 2 minutes off the heat; the noodles will absorb a little more broth as it rests. Sprinkle with parsley if using.
Tips
- Choose a gentle simmer. A bubbling boil can break the chicken apart before it is easy to remove and may leave the noodles mushy later. Keep the pot at a calm simmer and stir the noodles regularly once they are added.
- Keep the broth under control. Egg noodles absorb liquid as they cook and continue to thicken the dish while it stands. If the pot looks too thick before serving, stir in hot broth or water a little at a time. If it is too thin, simmer it uncovered for a few more minutes rather than adding extra flour immediately.
- Adjust for your noodles. Dried noodle brands and thicknesses vary. Check the package, then taste a noodle near the end of cooking. Homemade fresh noodles cook faster, while especially thick noodles may need a few extra minutes and a splash of broth.
- Use substitutions thoughtfully. Boneless, skinless thighs can replace bone-in thighs, though the broth will have a little less depth; begin checking them after about 20 minutes. If you do not have thyme, leave it out or use a small pinch of dried sage. Avoid adding a full teaspoon of sage, which can dominate the mild broth.
Serving Suggestions
Serve the chicken and noodles hot in shallow bowls, with extra broth ladled over the top. A side of green beans, peas, steamed cabbage, or a crisp green salad adds color and freshness without competing with the savory noodles. Warm dinner rolls or biscuits are useful for soaking up any broth left in the bowl.
For a more substantial Pennsylvania Dutch-style plate, spoon the noodles over creamy mashed potatoes. That combination is filling, so serve smaller portions of each and offer a simple vegetable alongside. A little chopped parsley or black pepper at the table gives the dish a fresh finish, but it does not need a heavy garnish or a rich sauce.
If you are serving a group, keep the pot covered over very low heat only briefly, stirring now and then and adding broth if it becomes too thick. Egg noodles continue to soften while they sit, so the best texture comes from serving soon after the final simmer. Put any extra broth on the table so guests can loosen their portions as they like.
Variations
Make it with homemade noodles. Hand-cut egg noodles are a common variation in home-style versions. Replace the dried noodles with an equal weight of fresh noodles and start tasting them after about 5 minutes; their actual cooking time depends on how thick they are. Fresh noodles can make the broth silkier and more floury, so add the slurry gradually and stop when the consistency suits you.
Add a little cream. For a richer, less traditional-feeling variation, stir in ½ cup (120 ml) heavy cream at the end and warm it gently without boiling. The cream softens the broth’s savory edge and makes the dish richer. You can also use ½ cup (120 ml) whole milk, though it will be thinner; warm it gently and avoid a hard boil to reduce the chance of curdling.
Use leftover cooked chicken. Skip the chicken-simmering stage and start with 3 cups (about 450 g) shredded cooked chicken. Simmer the vegetables in the broth for about 15 minutes, cook the noodles until tender, then stir in the cooked chicken for the final 5 minutes so it heats through. This is a useful shortcut, but the broth will not have the same depth as broth made with bone-in thighs.
Change the vegetables. You can replace the carrots with 1 cup (150 g) frozen peas, adding them during the last 3 minutes so they stay bright, or add 1 cup (100 g) sliced mushrooms with the other vegetables. These are flexible home-cooking choices rather than requirements; keep the total vegetable amount close to the recipe so there is still enough broth for the noodles.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Transfer them to shallow, airtight containers so they cool more quickly, and keep them refrigerated for 3 to 4 days. The noodles absorb broth as they sit, so the chilled dish will be much thicker than it was in the pot. That is expected and does not mean it has spoiled.
Reheat a portion on the stove over medium-low heat with a splash of broth or water, stirring gently until hot. For microwave reheating, cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid repeatedly warming and cooling the whole pot; reheat only the amount you plan to eat.
You can freeze leftovers in airtight, freezer-safe containers for up to 2 months for best quality. The noodles may become softer after thawing, and the broth may separate slightly, but stirring while reheating usually brings it back together. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). For the best noodle texture, another option is to freeze the cooked chicken and broth without noodles, then cook fresh noodles when you serve it.
Frequently Asked Questions
Are Amish chicken and noodles the same as chicken noodle soup?
They are related, but chicken and noodles are usually thicker and more noodle-forward than soup. This recipe uses wide egg noodles and a small amount of flour to make the broth cling to the ingredients. Soup generally has more liquid and may include a broader mix of vegetables.
Can I make this recipe in advance?
Yes. Cook it up to 1 day ahead, cool it promptly, and refrigerate it in a covered container. The noodles will absorb broth overnight, so add a little broth or water while reheating. If you want the noodles to retain a firmer texture, prepare the chicken and broth ahead and cook the noodles shortly before serving.
Can I use chicken breasts instead of thighs?
Yes, but breasts are leaner and can dry out if simmered too long. Use bone-in breasts if available, and begin checking the thickest part for 165°F (74°C) after about 20 minutes of gentle simmering. Remove each piece as soon as it reaches the safe temperature, then return the shredded meat to the pot near the end.
Why did my noodles become mushy?
They may have cooked longer than needed, been boiled too vigorously, or sat in hot broth for a long time before serving. Check them early, stir gently, and take the pot off the heat as soon as they are tender. If making the dish ahead, cook noodles separately and add them to warmed chicken and broth just before serving.
How can I make the broth thicker without adding flour?
Simmer the finished dish uncovered for a few extra minutes, stirring often, to reduce some of the liquid. You can also mash a few soft carrot pieces into the broth for a subtle thickening effect. Keep in mind that the noodles will continue absorbing liquid, especially as the dish cools.
Can I use store-bought rotisserie chicken?
Yes. Remove the meat and use about 3 cups (450 g), then simmer the vegetables in broth until tender before adding noodles. Stir in the chicken for the last 5 minutes. Store-bought cooked chicken is already seasoned, so taste the broth before adding the recipe’s full amount of salt.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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