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Cozy Memories and a Big Bowl of Comfort
Last fall, I found myself curled up on my grandma’s faded plaid couch, watching the leaves swirl outside her kitchen window. There was a chill in the air, and she beckoned me over with a ladle in hand. I still remember that first spoonful of her Amish Chicken Noodles soup—broth so golden it glowed, wide egg noodles that felt like little pillows in my mouth, and tender shreds of chicken that practically melted. It was like a warm hug in a bowl, and honestly, I’ve been chasing that feeling ever since.
It doesn’t matter if it’s a crisp autumn evening, a blustery winter afternoon, or just one of those hectic weeknights when you need something simple and soothing—this recipe never disappoints. And here’s the best part: you only need one pot (hallelujah!), a handful of everyday ingredients, and about 45 minutes from start to finish.
Why You’ll Love This Recipe
- One-pot wonder—no extra dishes calling your name later.
- Ready in under an hour, even faster if you’ve got leftover chicken.
- Broth-based yet hearty—lighter than cream soups but still stick-to-your-ribs satisfying.
- Kid-approved: the gentle flavors and wide noodles are a win with picky eaters.
- Fully customizable—swap herbs, veggies, or even the type of noodle.
- Budget-friendly ingredients, most of which you probably have on hand.
- Perfect for big batches—ideal for meal prep or feeding hungry friends.
- A true taste of Pennsylvania Dutch comfort food, just like grandma used to make.
Ingredients (With My Casual Tips & Substitutions)
- 2 tablespoons unsalted butter (I’m obsessed with Kerrygold’s rich flavor, but any brand works)
- 1 medium yellow onion, diced (about 1 cup)
- 3 celery stalks, thinly sliced (gives a lovely crunch—but you can omit if you’re not a celery fan)
- 2 large carrots, peeled and chopped (or a handful of baby carrots, halved)
- 4 garlic cloves, minced (fresh garlic really brightens the broth—no jarred stuff, please!)
- 6 cups low-sodium chicken broth (homemade or store-bought; homemade gives extra depth, but don’t sweat it if you’re short on time)
- 2 cups cooked, shredded chicken (rotisserie chicken is my lazy-girl hero here)
- 8 ounces wide egg noodles (Amish-style if you can find them, or your favorite store-brand pasta)
- 1 teaspoon kosher salt (start with less, then adjust after you taste)
- ½ teaspoon freshly ground black pepper (plus extra for sprinkling at the end)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf (don’t skip this little leaf—it adds that classic herbal note)
- ¼ cup chopped fresh parsley (packed; adds freshness at the very end)
- ½ cup whole milk or cream (optional, for a silkier, almost chowder-like broth)
- 1 teaspoon lemon juice (trust me, this bright little squeeze wakes up all the flavors)
Substitutions & Tips:
- For a gluten-free version, swap in your favorite gluten-free pasta or even rice noodles.
- Leftover turkey? Totally use it here—thanksgiving dinner, round two! (yes, really)
- Want more veggies? Toss in a cup of frozen peas, green beans, or chopped zucchini at the end.
- Need dairy-free? Skip the milk/cream and stir in a drizzle of olive oil or an extra squeeze of lemon.
Step-by-Step Directions (Don’t Skip These Little Asides!)
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Melt the butter in a large Dutch oven over medium heat. Once it starts foaming, add the diced onion, sliced celery, and chopped carrots. Sauté until veggies are soft and the onion turns translucent—about 5 minutes.
(This is where the magic starts—those veggies release all their sweet juices and form the flavor base!)
-
Stir in the minced garlic, thyme, and a pinch of salt. Cook for about 30 seconds until you hear that delightful sizzle and smell the aroma.
(Don’t walk away—you’ll burn the garlic if you do!)
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Pour in the chicken broth and pop in the bay leaf. Turn up the heat until the liquid gently bubbles, then lower to a simmer.
(If you’re feeling fancy, skim any foam off the top for a crystal-clear broth—but honestly, I never bother.)
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Add the shredded chicken and let it simmer for about 5 minutes so all those flavors can get to know each other.
(Use rotisserie chicken? No judgment. We all live busy lives.)
-
Gently stir in the wide egg noodles. Cook according to package directions—usually 7–9 minutes—stirring occasionally so they don’t stick together. You want them tender, but still holding their shape.
(Pro tip: if you like your noodles on the firmer side, pull them a minute early and let them finish cooking off-heat.)
-
Turn off the heat, fish out and discard the bay leaf, then stir in the chopped parsley, lemon juice, and milk or cream if you’re using it. Give it a taste and add more salt or pepper if needed. Serve immediately, with an extra sprinkle of parsley or fresh pepper on top.
(A swirl of cream at the end makes it feel like a fancy dinner—your call!)
Optional Variations & Flavor Twists
- Southwest Twist: Add 1 teaspoon chili powder, a handful of chopped cilantro, and top each bowl with diced avocado.
- Veggie Overload: Stir in 1 cup frozen peas and 1 cup chopped zucchini right after the chicken goes in.
- Lemon-Herb: Swap thyme for dill, toss in extra lemon zest, and finish with a squeeze of lemon on top.
- Creamy Upgrade: Use ¾ cup half-and-half instead of milk for an indulgent, chowder-like soup.
- Spicy Kick: Sprinkle in red pepper flakes or a dash of your favorite hot sauce.
- Dumpling Delight: Drop simple flour-and-egg dumplings onto the simmering broth right before the noodles.
Storage & Reheating Tips
- Fridge: Let the soup cool to room temperature, then stash it in an airtight container for up to 4 days.
- Freezer: Freeze the soup (minus the noodles) for up to 3 months. When you’re ready, thaw overnight, reheat gently, and add fresh-cooked noodles.
- Reheat: Warm on the stovetop over low heat, stirring in a splash of broth or water if it’s too thick.
- Make-Ahead: Prep the broth and chop the veggies a day ahead, store them in the fridge, and you can get this on the table in about 20 minutes.
Don’t Skip These Casual Notes
- I once forgot the bay leaf—still tasty, but it missed that subtle herbal note. Lesson: don’t be me!
- For deeper flavor, brown the shredded chicken in a little butter before you add the broth.
- If the noodles slurp up too much liquid, just ladle in more broth or even a splash of water—no shame in that game.
- Rotisserie chicken and store-bought broth are totally fine in a pinch—sometimes convenience is the ultimate comfort.
Final Thoughts (Let’s Chat!)
There you have it—my cozy, no-fuss Amish Chicken Noodles. If you’ve got a hankering for a bowl of comfort that tastes like home, this recipe’s your golden ticket. I’d love to hear how yours turns out, especially if you tried one of those fun variations. Drop me a comment below or tag me on Instagram with your noodle bowl masterpieces. Until next time, stay warm, stay cozy, and happy cooking!
Amish Chicken Noodles
Ingredients
- 2 tablespoons unsalted butter I love Kerrygold for flavor
- 1 medium yellow onion diced (about 1 cup)
- 3 stalks celery thinly sliced (for crunch)
- 2 large carrots peeled and chopped (or baby carrots, halved)
- 4 cloves garlic minced (fresh for best aroma)
- 6 cups low-sodium chicken broth homemade or store-bought
- 2 cups cooked, shredded chicken rotisserie works great
- 8 ounces wide egg noodles homemade Amish-style or store-bought
- 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 1/4 cup chopped fresh parsley packed
- 1/2 cup whole milk or cream optional, for silkier broth
- 1 teaspoon lemon juice brightens flavors
Instructions
- Melt the butter in a large Dutch oven over medium heat. Once it foams, add onion, celery, and carrots. Saute until veggies soften and onions turn translucent—about 5 minutes.
- Stir in garlic, thyme, and a pinch of salt; cook for 30 seconds until fragrant.
- Pour in chicken broth and drop in the bay leaf. Raise heat to bring the liquid to a gentle boil, then reduce to a simmer.
- Add shredded chicken and continue simmering for 5 minutes, allowing flavors to marry. Skim any foam or fat from the surface with a spoon if you'd like a clearer broth.
- Gently stir in egg noodles. Cook according to package directions (usually 7–9 minutes), stirring occasionally so noodles don't stick. Turn off heat, remove the bay leaf, then stir in parsley, lemon juice, and milk or cream if using. Taste and adjust salt and pepper. Serve hot, garnished with extra parsley or a grind of black pepper!
