Why You’ll Love This Recipe

• Authentic Amish recipe for a hearty, stew-like meal.
• Features tender shredded chicken in a rich, savory gravy.
• Step-by-step guide to making thick, chewy homemade egg noodles from scratch.
• A perfect one-pot comfort food for family dinners and cold weather.
• Utilizes simple, readily available ingredients for maximum flavor.

Equipment You’ll Need

• Large Dutch oven or heavy-bottomed stockpot (6-8 quarts)
• Large mixing bowl
• Rolling pin
• Pizza cutter or sharp knife
• Large cutting board
• Measuring cups and spoons
• Two forks or tongs for shredding chicken
• Slotted spoon
• Fine-mesh strainer
• Ladle

Ingredients

• For the Chicken and Broth:
• 1 whole chicken (4-5 lbs), cut into 8 pieces (or use bone-in, skin-on thighs and breasts)
• 12 cups water or low-sodium chicken broth
• 2 large carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 large yellow onion, quartered
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon whole black peppercorns
• 2 teaspoons salt, plus more to taste
• Freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley, for garnish
• For the Homemade Egg Noodles:
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon fine sea salt
• 3 large eggs, lightly beaten
• 3-4 tablespoons milk or water, as needed

Instructions

1. Step 1: Prepare the Homemade Noodle Dough
2. In a large mixing bowl, whisk together the 2 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center of the flour mixture. Pour the 3 beaten eggs into the well. Using a fork, begin to incorporate the flour from the sides into the egg. The mixture will become shaggy.
3. Step 2: Knead and Rest the Dough
4. Turn the shaggy dough out onto a lightly floured surface. Knead for 8-10 minutes, adding 1 tablespoon of milk or water at a time if the dough is too dry and crumbly. The final dough should be stiff, smooth, and elastic. Form it into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This resting period is crucial for relaxing the gluten, making the dough much easier to roll out.
5. Step 3: Prepare the Chicken and Broth
6. While the dough rests, place the chicken pieces, chopped carrots, celery, quartered onion, bay leaves, thyme, and peppercorns into your large Dutch oven or stockpot. Pour in the 12 cups of water or broth, ensuring the chicken is fully submerged. Add 2 teaspoons of salt.
7. Step 4: Simmer the Broth
8. Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low. Let it simmer gently, partially covered, for 60-75 minutes, or until the chicken is cooked through and falling off the bone. Skim off any foam that rises to the surface during the first few minutes of simmering.
9. Step 5: Roll and Cut the Noodles
10. Unwrap the rested dough and place it on a well-floured surface. Divide the dough in half to make it more manageable. Using a rolling pin, roll one half of the dough into a very thin rectangle, about 1/16-inch thick. Dust with flour as needed to prevent sticking. Let the rolled-out sheet of dough air-dry on the counter for about 15-20 minutes. This helps prevent the cut noodles from sticking together. Using a pizza cutter or sharp knife, cut the dough into wide strips, about 1/2-inch to 1-inch wide, and as long as you prefer. Gently toss the cut noodles with a little more flour and set them aside. Repeat with the second half of the dough.
11. Step 6: Shred the Chicken
12. Once the chicken is tender, use a slotted spoon to carefully remove the chicken pieces, carrots, and celery from the pot and set them aside to cool slightly. Discard the onion quarters, bay leaves, and peppercorns by pouring the broth through a fine-mesh strainer into a large bowl. Return the strained, flavorful broth to the pot.
13. Step 7: Cook the Noodles
14. Bring the strained broth back to a gentle simmer over medium heat. Carefully drop the fresh noodles into the simmering broth, stirring gently to separate them. Cook for 8-12 minutes, or until the noodles are tender but still have a slight chew. The starch from the noodles will naturally thicken the broth into a beautiful, light gravy.
15. Step 8: Final Assembly
16. While the noodles cook, remove the chicken meat from the bones and shred it into bite-sized pieces. Discard the skin and bones. Chop the cooked carrots and celery if you wish to include them. Once the noodles are cooked, stir the shredded chicken (and optional cooked vegetables) back into the pot. Let everything heat through for another 2-3 minutes. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
17. Step 9: Serve
18. Ladle the hot chicken and noodles into warm bowls. Garnish generously with fresh parsley and serve immediately.

Expert Cooking Tips

• For the Richest Broth: For an even deeper, more complex flavor, brown the chicken pieces in a little oil or butter in the Dutch oven before adding the water and aromatics.
• Noodle Thickness: The thickness of your noodles is a matter of personal preference. For a more delicate noodle, roll the dough thinner. For a heartier, more dumpling-like noodle, leave it slightly thicker.
• Don’t Overcrowd the Pot: Ensure your pot is large enough. The noodles will expand as they cook and absorb a significant amount of liquid.
• Natural Thickener: Resist the urge to add flour or cornstarch until the very end. The noodles release a lot of starch as they cook, which is the traditional way this dish is thickened.
• Make-Ahead Noodles: You can make the noodles ahead of time. After cutting, let them dry completely on a baking sheet, then store them in an airtight container at room temperature for a day or in the freezer for up to a month.

Substitutions and Variations

If you are short on time, you can substitute store-bought frozen egg noodles (such as Reames or other homestyle brands); follow the package directions for cooking time. For the chicken, you can use 3 pounds of boneless, skinless chicken thighs, but using bone-in chicken will always yield a more flavorful broth.

Common Mistakes to Avoid

A primary mistake is not letting the noodle dough rest. Skipping this step will result in a tough, rubbery dough that is difficult to roll and yields a less-than-ideal texture. Another common error is overcooking the noodles. Fresh pasta cooks much faster than dried. Start checking for doneness after 7-8 minutes to avoid them becoming mushy. Finally, don’t boil the broth aggressively; a gentle simmer is key to tender chicken and a clear, flavorful broth.

Serving Suggestions

This is a hearty, all-in-one meal. It is traditionally served on its own in a large bowl. However, it pairs wonderfully with a side of creamy mashed potatoes (a classic Amish pairing), a simple green salad with a tart vinaigrette to cut through the richness, or some steamed green beans or peas. A slice of crusty bread or a warm dinner roll is perfect for soaking up every last bit of the delicious gravy.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Be aware that the noodles will continue to absorb the broth, causing the dish to thicken considerably upon chilling. When reheating, you may need to add a splash of chicken broth or water to return it to its original consistency. Reheat gently on the stovetop or in the microwave.

Frequently Asked Questions

Can I make this dish gluten-free?

Yes, you can adapt it. For the noodles, use a high-quality 1-to-1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly different but still delicious. The broth is naturally gluten-free.

My stew seems too thin. How can I thicken it more?

If you prefer a much thicker, gravy-like consistency after the noodles have cooked, you can make a slurry. Whisk 2 tablespoons of cornstarch with 1/4 cup of cold water until smooth. Slowly pour the slurry into the simmering stew, stirring constantly until it reaches your desired thickness.

Can I freeze Amish Chicken and Noodles?

You can, but with a caveat. The noodles may break down and become softer upon thawing and reheating. For best results, you could make and freeze the chicken and broth base, then cook fresh or frozen noodles in it when you’re ready to serve.

Conclusion

Old Fashioned Amish Chicken and Noodles is more than just a recipe; it’s a culinary tradition passed down through generations, embodying the principles of simplicity, resourcefulness, and heartfelt cooking. The satisfaction of creating your own noodles and watching them plump up in a rich, homemade chicken broth is a rewarding experience. This dish is a guaranteed crowd-pleaser, perfect for gathering the family around the table and creating new memories. We hope this recipe becomes a cherished favorite in your home, a go-to meal for when you need a true taste of comfort.