A few years ago, I took a solo road trip through the backroads of Pennsylvania in early November, just as the trees were shedding their last golden leaves. I’d stopped in a tiny town for gas and ended up staying for three days. That’s where I met Earl, a retired chef who ran a no-frills diner at the edge of town. He wasn’t much for conversation, but when he found out I used to teach home economics, his eyes lit up.
On a drizzly Tuesday afternoon, he invited me into his cramped kitchen and said, “Let me show you the only thing my mama made better than me.” That “thing” was Amish chicken and noodles—thick egg noodles slowly simmered in a buttery broth, soaked with the flavor of tender shredded chicken. We didn’t speak much that day, just listened to the clink of spoons and the low hum of the old radio in the corner.
The broth wasn’t just rich—it felt like it had history. And when I asked what made it taste so deeply comforting, he just pointed to the battered pot and said, “Memories.” I jotted the recipe down on the back of a receipt and carried it home with me.
Over time, I’ve made a few adjustments, but Earl’s soul is still in the pot. And every time I stir those noodles, I remember the quiet warmth of that rainy day—and the man who reminded me that the best meals are never rushed.
Short Description
Amish Chicken and Noodles is a cozy, comforting dish made with shredded chicken, tender egg noodles, and a creamy broth that’s packed with flavor. It’s a perfect family meal that combines simplicity with heartwarming flavors.
Key Ingredients
- 1 whole rotisserie chicken (or 2-3 boneless, skinless chicken breasts)
- 8 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup butter
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 1 package (24 oz) egg noodles (Amish-style if available)
- Fresh parsley, chopped (optional, for garnish)
Tools Needed
- Large pot or Dutch oven
- Stirring spoon
- Cutting board and knife
- Measuring spoons and cups
- Serving spoon
Cooking Instructions
Step 1: Prepare the Chicken
Start by shredding the rotisserie chicken or boiling the chicken breasts in the chicken broth. If you’re boiling, add the chicken breasts to the pot and cook them until fully done—around 15–20 minutes. Once cooked, shred the chicken and set it aside. If using rotisserie chicken, simply shred the meat with your hands or a fork.
Step 2: Start the Broth
In a large pot, pour in the chicken broth and bring it to a simmer over medium heat. Stir in the cream of chicken soup, butter, garlic powder, salt, and pepper. Stir until everything is well combined, and the butter is fully melted. This is where the magic begins—the rich, savory aroma already starts to fill your kitchen.
Step 3: Cook the Noodles
Add the egg noodles to the simmering broth. Stir them occasionally to keep them from sticking together. Cook for 10–15 minutes, or until the noodles are tender but still firm. You’ll notice the noodles will absorb some of the flavorful broth, which makes each bite even more satisfying.
Step 4: Add the Chicken
Once the noodles are tender, return the shredded chicken to the pot. Stir gently to combine everything, and let the mixture cook together for an additional 5 minutes, so the chicken warms through and absorbs the flavors of the broth.
Step 5: Serve
Ladle the chicken and noodles into bowls and garnish with fresh parsley, if desired. The noodles should be coated in a creamy, flavorful broth, and the chicken tender and juicy. Serve while hot for the best experience.
Why You’ll Love This Recipe
Simple & Flavorful: With just a handful of ingredients, this recipe creates a rich, comforting dish that will satisfy your cravings for home-cooked goodness.
Quick to Prepare: It takes about 30 minutes to make, which is perfect for a weeknight meal or a weekend family gathering.
Versatile: You can adjust the flavors to your liking by adding extra herbs or swapping in different types of broth.
Comforting & Hearty: This dish combines tender chicken, creamy broth, and filling noodles for a well-rounded meal.
Mistakes to Avoid & Solutions
1. Overcooking the Noodles
Solution: Keep a close eye on the noodles while they cook. They should be tender but still firm enough to hold their shape. If they get too soft, they may become mushy and lose their texture. Stir occasionally to check.
2. Not Shredding the Chicken Enough
Solution: Make sure you shred the chicken into bite-sized pieces. This allows the chicken to mix well with the noodles and broth, ensuring every spoonful has a good balance of chicken and noodles.
3. Not Adding Enough Salt and Pepper
Solution: Taste the broth before serving. The salt and pepper make a big difference in flavor, so adjust as needed. A pinch of salt after serving can bring out the flavors even more.
4. Not Using Enough Broth
Solution: Don’t skimp on the broth. It’s the base of the dish, and the noodles will absorb it. If it looks like the broth is running low, add a little more water or chicken broth to keep it creamy.
5. Using Plain Noodles
Solution: For added authenticity and flavor, try using Amish-style egg noodles. They hold up better in the broth and add a nice texture.
Serving and Pairing Suggestions
Serve with Crusty Bread: The creamy broth is perfect for dipping crusty bread into, adding a crunchy contrast to the dish.
Pair with a Salad: A light side salad with fresh greens and a tangy vinaigrette can balance out the richness of the chicken and noodles.
Complement with a Hot Drink: A warm cup of tea or apple cider would pair beautifully with this comforting meal, adding a cozy, homey touch.
Storage and Reheating Tips
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, warm the dish over low heat on the stove, adding a splash of chicken broth or water if it’s too thick. Stir occasionally until heated through.
FAQs
1. Can I use fresh chicken instead of rotisserie chicken?
Yes! If you prefer fresh chicken, simply boil 2-3 chicken breasts in the broth until fully cooked, then shred them before adding to the pot.
2. Can I freeze this dish?
Yes, this dish freezes well! Let it cool completely before transferring to an airtight container. Freeze for up to 3 months. When reheating, add extra broth to prevent it from drying out.
3. Can I use a different type of noodle?
Absolutely! You can swap out the egg noodles for any other type of pasta, but egg noodles work best because they absorb the broth so well.
4. Can I make this dish ahead of time?
Yes, this dish can be made a day ahead and stored in the fridge. Reheat it on the stove with a splash of broth, and it will taste just as fresh.
5. Is this recipe gluten-free?
This recipe is not gluten-free due to the egg noodles. However, you can substitute gluten-free noodles to make it gluten-free.
Tips & Tricks
Extra Flavor: Add a bay leaf or a sprig of thyme to the broth while it simmers for extra depth of flavor.
Cheesy Twist: For a richer, cheesy version, stir in some grated Parmesan cheese right before serving.
Creamier Version: If you prefer a creamier texture, add a little heavy cream to the broth mixture.
Recipe Variations
1. Spicy Amish Chicken and Noodles
Add 1–2 teaspoons of cayenne pepper or red pepper flakes to the broth for a bit of heat. This twist adds a nice contrast to the creamy base.
2. Herbed Amish Chicken and Noodles
Fresh herbs such as rosemary or thyme can elevate the flavor. Add a couple of sprigs while simmering the broth, then remove before serving.
3. Vegetarian Version
Substitute the chicken with a can of chickpeas or extra vegetables like carrots and celery for a vegetarian twist. Swap out the cream of chicken soup for a vegetable version to keep it meatless.
Final Thoughts
I haven’t been back to that town, and I doubt Earl’s old diner is still standing. But I keep the weathered receipt tucked into my recipe binder—a small reminder of a moment shared between two cooks who didn’t need many words. Cooking this dish feels like revisiting that quiet kitchen, where the windows steamed over and the air smelled like something worth staying for.
It’s a recipe rooted in kindness and the kind of simplicity that feels rare these days. I hope when you make it, you’re not just feeding your body—you’re feeding your soul with something slow, steady, and full of care. That’s what Earl would’ve wanted.
Amish Chicken And Noodles
Print ThisIngredients
- 1 whole rotisserie chicken (or 2-3 boneless, skinless chicken breasts)
- 8 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- ½ cup butter
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 1 package (24 oz) egg noodles (Amish-style if available)
- Fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Prepare the Chicken
Boil chicken breasts in broth for 15–20 minutes or use rotisserie chicken. Shred the cooked meat and set aside.
Step 2: Make the Broth
In a large pot, bring the chicken broth to a simmer. Stir in cream of chicken soup, butter, garlic powder, salt, and pepper until smooth and butter is melted.
Step 3: Cook the Noodles
Add egg noodles to the broth. Stir occasionally and cook for 10–15 minutes until tender but firm.
Step 4: Add Chicken
Return shredded chicken to the pot. Stir gently and simmer for 5 minutes to warm through and blend flavors.
Step 5: Serve
Ladle into bowls, garnish with parsley if desired, and serve hot. Creamy, comforting, and ready to enjoy.
