Warm up with a bowl of homemade Amish chicken and noodles, a timeless comfort food that’s both hearty and satisfying. This delightful dish features a whole chicken simmered in a flavorful broth, infusing the noodles with rich, savory goodness.
Enhanced with fresh vegetables like celery and onion, plus a creamy touch from cream of chicken soup, this recipe is perfect for cozy family dinners or chilly evenings. Simple to prepare and packed with flavor, this chicken and noodles dish will quickly become a favorite in your home.
Let’s get started on this comforting meal!
Ingredients:
4 pounds whole chicken
4 quarts water
1/4 cup chicken broth base
2 stalks celery, roughly chopped
1 small onion, diced
1/4 cup parsley
12 ounces dried egg noodles (see notes)
10 ounces cream of chicken soup
4 tablespoons butter
Salt and pepper, to taste
Instructions:
Prepare the Broth: Add the whole chicken to a large stock pot along with the water, chicken broth base, celery, onion, and parsley. Bring to a boil, reduce to a simmer, and cover.
Simmer the Chicken: Simmer for 2-3 hours. The longer the chicken simmers, the more flavorful the broth will be.
Shred the Chicken: Carefully remove the chicken from the broth and remove the meat from the bones. Shred or chop into bite-sized pieces.
Strain the Broth: Strain the broth through a fine mesh strainer.
Cook the Noodles: Return 4 cups of the strained broth to the pot and bring to a boil. Add the egg noodles and shredded chicken to the pot, cover, and turn off the heat. Let the noodles sit for 30 minutes, stirring every 10 minutes.
Check Noodles: 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 Cream and Butter: Add the cream of chicken soup and butter to the noodles and stir until the butter has melted. Season with salt and pepper to taste.
Serve: Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm in the pan for 30 minutes or so.
