Last Sunday afternoon, I found myself curled up on the sofa with a steaming bowl of my Grandma Ruth’s Amish Chicken Noodles recipe. Outside, the wind was playfully tossing golden leaves across the porch, and inside, the aroma of tender chicken and fresh herbs felt like the warmest hug. I swear, the moment that first spoonful hit my lips, I was transported back to my childhood kitchen, where my grandma would hum old gospel tunes while we waited impatiently for her homemade noodles to finish cooking. Cozy doesn’t even begin to cover it!
These Amish Chicken Noodles are as simple as comfort food gets—one pot, humble ingredients, and a batch of homemade noodles that practically melt in your mouth. It’s a Pennsylvania Dutch classic passed down through generations, featuring wide, pillowy noodles, shredded chicken, and a fragrant, soul-soothing broth. Nutritionally, you’re looking at about 350 calories per bowl with roughly 18 grams of protein, so you’re filling up without feeling weighed down (yes, really!). And hey, a recent Good Housekeeping survey found that 78% of families prefer a homemade one-pot meal over takeout on weeknights—so you’re definitely in good company.
Why You’ll Love This Recipe
- One-pot wonder—fewer dishes mean more time to relax (and maybe sneak a cookie).
- Homemade noodles with that perfect tender-chewy bite—no boxed pasta required.
- Rich, hearty broth that warms you from the inside out (great for sniffly days!).
- Simple, old-fashioned flavors that feel like a family heirloom.
- Totally customizable—add veggies, swap chicken for turkey, or go gluten-free.
- Kid-approved and grown-up-adored; perfect for crowd-pleasing dinners.
- Balanced nutrition—lean protein meets comforting carbs in every spoonful.
Ingredient Notes
Gathering the right ingredients is half the fun with this recipe, and you probably already have most of them in your pantry. Here’s the scoop on substitutions and little tips to make it your very own:
- 1 whole chicken (3–4 pounds) – Cut into pieces. Or, if you’re short on time, use 4 bone-in chicken breasts (they cook faster, promise!).
- 8 cups low-sodium chicken broth – Homemade is spectacular, but trusty brands like Swanson work just as well. (Skip the extra salt if yours is salty.)
- 2 cups all-purpose flour – You can swap in a 1:1 gluten-free blend if you’re GF. A sprinkle of extra flour won’t hurt as you roll out the dough.
- 2 large eggs, beaten – Room-temp eggs give silkier dough; I always let them sit on the counter for a few minutes.
- 1 teaspoon kosher salt + more to taste – Adjust based on your broth’s saltiness.
- ½ teaspoon freshly cracked black pepper – Freshly cracked gives a brighter flavor than pre-ground.
- 2 large carrots, peeled and thinly sliced – Baby carrots totally work in a pinch!
- 2 celery stalks, chopped – Adds that classic mirepoix flavor (don’t skip it!).
- 1 medium onion, diced – Yellow or sweet onions both add lovely depth.
- 2 tablespoons unsalted butter – Swap for ghee if you need dairy-free; still dreamy.
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried) – Thyme and chicken are lifelong besties.
- ¼ cup chopped fresh parsley, for garnish – A sprinkle of green jazzes things right up.
- Optional: 1 teaspoon garlic powder – For extra savory oomph (I keep mine in the pantry “just because”).
Tip: If you’re feeling extra fancy—or just planned ahead—use homemade stock. It’s like magic in a pot!
Directions
- Simmer the chicken: Toss your chicken pieces into a large stockpot, then pour in 8 cups of broth. Crank the heat to medium-high and bring it to a gentle boil. You might see some foam rise to the surface—just skim it off with a spoon so your broth stays clear and pretty.
- Mix the noodle dough: In a big mixing bowl, stir together flour, salt, and beaten eggs. Use a fork or your fingers until the mixture looks like coarse crumbs. Then dump it onto a lightly floured counter and knead—about 2 minutes should do it. You want a soft, smooth dough that’s not sticky.
- Let it rest: Cover your dough with a clean kitchen towel and walk away for 10 minutes. Seriously, don’t skip this—resting relaxes the gluten, making the noodles tender instead of tough.
- Roll and cut noodles: When the dough is rested, roll it out (or feed it through a pasta machine) to about 1/16-inch thickness. Dust lightly with flour, then slice into ½-inch-wide strips (or wider if you like ‘em chunky). Pro tip: if your dough springs back, let it rest another 5 minutes.
- Add the veggies: Once your chicken is almost cooked through (juices run clear, about 15–20 minutes), toss in carrots, celery, onion, and thyme. Turn the heat down to medium-low and let everything simmer for 10 minutes, until veggies are just tender.
- Drop in the noodles: Gently stir the noodle strips into the pot, making sure they have some room (and don’t all clump together). Cover, then cook for 8–10 minutes—until noodles float and are no longer opaque. Feel free to taste-test one (stand back, it’s hot!).
- Finish with butter & parsley: Swirl in the butter until your broth gets that silky sheen. Then sprinkle in fresh parsley, and adjust salt and pepper to your liking. I sometimes add a hint of garlic powder here if I’m craving extra depth.
- Let it rest (again!): Turn off the heat, cover the pot, and let everything hang out for 2–3 minutes. This little pause lets flavors mingle and mellow—trust me, it makes a difference!
Variations & Flavor Twists
- Swap in chicken thighs for a richer, deeper taste—and bonus extra-tender meat.
- Stir in a handful of spinach or kale in the last 5 minutes for a fresh, green boost.
- Brighten things up with a squeeze of lemon juice and a sprinkle of fresh dill before serving.
- Kick up the heat with red pepper flakes or a dash of cayenne—just enough to make you smile.
- Go creamy: swirl in a dollop of Greek yogurt or half-and-half right at the end (no one will guess!).
- Gluten-free? Use your favorite GF flour blend in the noodles so everyone can dive in.
Storage & Reheating Tips
If you’re lucky enough to have leftovers, here’s how to keep that comfort at its best:
- Refrigerate in an airtight container for up to 4 days.
- Freeze portions in freezer-safe bags for up to 3 months—flatten the bags so they take up less space.
- To reheat, gently warm on the stove over low heat. If the noodles have slurped up most of the broth, stir in a splash of fresh broth or water.
- Pro tip: For easy weeknight dinners, prep the broth and veggies ahead of time. When dinnertime hits, just cook the chicken, add fresh noodles, and you’re golden.
Final Thoughts
Whether you’re chasing away a chill or just craving a bowlful of nostalgic goodness, these Amish Chicken Noodles hit all the right cozy notes. It’s the kind of recipe that makes your kitchen smell like home, your family smile with every slurp, and your heart feel warm all the way through. Give it a whirl this weekend—then swing back here and let me know how it turned out! I love hearing your twists and tips, so leave a comment or snap a pic and tag me. Happy cooking, friends!
Amish Chicken Noodles
Ingredients
- 8 cups low-sodium chicken broth homemade or trusted brand like Swanson
- 2 cups all-purpose flour substitute a 1:1 gluten-free blend if needed
- 1 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon black pepper freshly cracked
- 2 tablespoons unsalted butter (use ghee for dairy-free)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/4 cup chopped fresh parsley for garnish
- 1 teaspoon garlic powder (optional for extra savory depth)
Instructions
- Place the chicken pieces in a large stockpot with 8 cups of chicken broth. Bring to a gentle boil over medium heat, skimming off any foam.
- In a mixing bowl, combine flour, salt, and beaten eggs. Knead into a soft dough and let it rest for 10 minutes.
- Roll out the dough and cut into strips. Drop the noodles into the simmering broth when chicken is almost cooked.
- Add carrots, celery, onion, and thyme to the pot. Simmer until vegetables are tender and noodles are cooked through.
- Stir in butter for a silky texture, then sprinkle with parsley. Adjust seasoning and let flavors meld before serving.
