This cozy dish features tender chicken simmered with hearty noodles in a rich broth. It’s perfect for warming your soul on chilly days and tastes like a hug from grandma!
I can’t help but smile when I serve this at dinner. It’s a great way to use up leftovers, plus I love adding extra veggies for a colorful twist. Trust me, everyone will ask for seconds!
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Ingredients & Substitutions
Whole Chicken: A 3-4 pound chicken works well for this recipe. If you prefer, you can use skinless chicken breasts or thighs for a lighter option. Whole chickens often add more flavor to the broth.
Chicken Broth: Using homemade broth elevates the flavor, but store-bought works, too! For a lighter option, you can mix one part low-sodium chicken broth with one part water.
Flour: All-purpose flour is best for the noodles. If you’re gluten-free, a gluten-free all-purpose blend can be a great alternative. Just make sure it contains xanthan gum for the right texture.
Eggs: The eggs are essential for the dough’s structure. Vegans can substitute with flaxseed meal (1 tbsp ground flaxseed + 2.5 tbsp water) to mimic the binding effect.
Milk: I love adding milk for creaminess, but you can skip it or use cream for a richer taste. Almond or oat milk can also be good substitutes, just check the flavor if it’s unsweetened.
How Do I Get the Noodles Just Right?
Making noodles from scratch can be tricky, but it’s worth it! Start by mixing the flour and eggs well to form a dough. Make sure to knead it just until smooth—overworking can make the noodles tough.
- Roll the dough out on a floured surface to about 1/8-inch thick for the best texture.
- When cutting, keep an even hand to ensure the noodles cook at the same rate.
- Drop them into simmering broth, not boiling, to prevent them from becoming gummy. Stir gently during cooking for even tenderness.
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How to Make Amish Chicken and Noodles
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 pounds)
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
For the Noodles:
- 2 cups all-purpose flour
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder (optional)
For Extra Creaminess (Optional):
- 1 cup milk
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes in total. You’ll need about 1 hour for cooking the chicken and making the broth, and about 30 minutes for preparing the noodles and combining everything. It’s a lovely, comforting dish that’s well worth the time!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large stockpot, place the whole chicken along with the chicken broth and water. Bring the mix to a boil, then reduce the heat to a simmer. Allow the chicken to cook for about 1 hour, or until it is tender and fully cooked. This step creates a flavorful broth!
2. Shred the Chicken:
Once the chicken is cooked through, carefully remove it from the pot and set it aside to cool slightly. When it’s cool enough to handle, shred the chicken into bite-sized pieces. Set the shredded chicken aside for later.
3. Prepare the Noodle Dough:
In a mixing bowl, combine the flour, salt, black pepper, garlic powder, and onion powder if you’re using it. Make a well in the center, crack in the eggs, and use a fork to mix everything until the dough starts to come together.
4. Roll and Cut the Noodles:
Lightly flour a surface and knead the dough briefly until it’s smooth. Roll it out to about 1/8-inch thick, then cut it into strips about 1 inch wide. These will be your noodles!
5. Cook the Noodles:
Bring the broth back to a gentle simmer and add in the noodles you just cut. Cook them for about 10-15 minutes, stirring occasionally. The noodles are done when they are tender.
6. Combine Chicken and Noodles:
Now, return the shredded chicken to the pot with the noodles. For a richer flavor, stir in the milk and butter, then cook for an additional 5 minutes, allowing everything to meld nicely.
7. Season and Serve:
Give your dish a taste and adjust the seasoning with more salt and pepper if you think it needs it. When you’re happy with the flavor, it’s time to serve! Enjoy it hot, garnished with fresh chopped parsley for a lovely touch.
Enjoy a comforting bowl of Amish Chicken and Noodles, perfect for family gatherings or cozy nights in!
Can I Use Store-Bought Chicken for This Recipe?
Absolutely! If you’re short on time, you can use a rotisserie chicken instead. Just shred the meat and add it to the broth in step 6, skipping the initial cooking part. This will save you time while still giving you that delicious homemade flavor!
What If I Don’t Have All-Purpose Flour?
No worries! You can substitute all-purpose flour with other options like whole wheat flour or gluten-free flour blends. Just note that gluten-free noodles may need a bit more cooking time, so keep an eye on them!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a pot over low heat, adding a splash of chicken broth or water to loosen the noodles and keep them creamy.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken and broth the day before. Just cool and store the shredded chicken separately from the noodles. On serving day, combine everything in a pot and heat through for a quick and easy meal!
