Amish Chicken and Noodles

 

Amish Chicken and Noodles

Servings: 6

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

---

Ingredients:

2 ½ to 3 lbs bone-in, skin-on chicken thighs or a whole cut-up chicken

1 tablespoon butter

1 small onion, finely chopped

2 celery stalks, diced

2 medium carrots, diced

2 garlic cloves, minced

8 cups chicken broth (preferably homemade or low sodium)

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

½ teaspoon dried thyme

1 bay leaf

12 oz Amish-style egg noodles (thick, homestyle)

Optional: parsley for garnish

---

Instructions:

1. Sear the Chicken:

In a large Dutch oven, melt butter over medium heat.

Add chicken pieces, skin side down, and sear until golden on both sides (about 4–5 minutes per side).

Remove chicken and set aside.

2. Sauté Aromatics:

In the same pot, add onion, celery, and carrots. Cook 5 minutes until softened.

Stir in garlic and cook for 1 minute more.

3. Simmer:

Return chicken to the pot. Add broth, salt, pepper, thyme, and bay leaf.

Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes.

4. Shred the Chicken:

Remove chicken and let cool slightly. Discard skin and bones; shred meat.

5. Cook the Noodles:

Bring broth back to a boil. Add Amish noodles and cook according to package instructions (usually 12–15 minutes), stirring occasionally.

6. Finish the Dish:

Return shredded chicken to the pot. Simmer a few more minutes until heated through. Adjust seasoning.

7. Serve:

Ladle into bowls and sprinkle with parsley if desired. Serve with warm rolls or over mashed potatoes for extra comfort.

---

Pro Tips:

For extra richness, stir in a splash of heavy cream or a pat of butter at the end.

This dish tastes even better the next day — the noodles 

soak up the broth beautifully.