Amish Chicken Noodles
These Amish Chicken Noodles are a cozy, broth-based one-pot wonder—simple to make, wonderfully traditional, and pure homemade comfort food.
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!
Notes
I once forgot the bay leaf—still tasty, but the herbal note was missing. Lesson learned: fresh herbs matter! For a deeper flavor, brown the shredded chicken lightly in butter before step 4. If your noodles soak up too much liquid, just ladle in more broth or water at the end. When you're short on time, rotisserie chicken and store-bought broth still yield a cozy, homemade taste.
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