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Homemade Amish Chicken and Noodles

Do you have any meals you ate as a child you thought everyone knew about, but then you grew up and realized it was unique to your family? That’s what these Amish Chicken and Noodles are for me.

These Amish Chicken and Noodles are the ultimate comfort food.

These noodles were present at every church potluck and family reunion I can recall. They were made famous by my Aunt Betty. We always called them Aunt Betty’s chicken noodles, but I later realized they were also a mainstay at the Amish restaurant in my hometown, where they were simply called Homemade Noodles.

It wasn’t until I traveled to Cleveland and shared a traditional Amish meal with my fellow food bloggers that I realized just how special these noodles are. Many of the bloggers had never had noodles like these, and it was so fun to watch others enjoy them for the first time. When I came home, I knew I had to finally get the recipe and learn how to make Betty’s famous noodles myself.

You'll want to curl up with a giant bowl of these Homemade Amish Chicken and Noodles.

This recipe holds so much nostalgia for me, and I don’t know if I can think of any other food that is more comforting. It’s only four simple ingredients, but they pack a big flavor punch. The recipe starts with a whole chicken placed in a slow cooker and covered with water.

amish-chicken-and-noodles

My favorite photo is the one of the raw chicken in the crock pot (said no one…ever)!

The chicken gets cooked low and slow all day while you’re at work or busy taking care of business. After 8 hours, you take the chicken from the slow cooker and debone it. Don’t even think about throwing away all the broth left in the slow cooker. That’s where all the flavor is.

These Amish Chicken and Noodles are so silky, so satisfying, and so easy to make.

The broth gets strained (carefully) into a large pot, along with all of the shredded chicken. Once the mixture is boiling away, in go the noodles and 5 Tablespoons of low sodium chicken base–I like to use Better Than Bouillon. When you look for noodles, look for long and fairly thin egg noodles. Egg yolks should be one of the main ingredients on the package. After the noodles are added, it only takes 10 minutes for them to become soft and plump with all those chicken juices.

I drain out most of the excess broth, but leave about a cup in the pot. The noodles will keep slurping up all the delicious broth and get better and better. I also add a few Tablespoons of butter because it’s the holidays and because BUTTER.

So silky, so savory, so satisfying--these Amish Chicken and Noodles are the ultimate comfort food meal!

I don’t even know if I can express to you how good these noodles are. They are completely infused with the flavor of the chicken. Savory, silky, and oh so comforting, you’ll want an extra large bowl. In my family, and in Amish circles, these noodles are always served over a mound of fluffy mashed potatoes. I know, I know, it’s a carbo-load to end all carbo-loads, but really, you have to try it. Make the noodles for your Thanksgiving dinner and just ladle a scoop or two over your mashed potatoes. I promise you won’t regret it, and you won’t even miss the gravy!

These Chicken and Noodles are a classic Amish dish, perfect served over fluffy mashed potatoes!

This recipe begins with quality chicken, and for that I used a Harvestland whole chicken. Harvestland has a range of all-natural chicken, turkey, and pork, and I love using their products in my family recipes. Their campaign, Eat Like Your Ancestors, is all about celebrating the recipes from our past and honoring family traditions. I couldn’t think of a more fitting way to do that than to share this recipe with all of you. I hope you’ll give these a try, and maybe even start a family tradition of  your own. If you’d like to learn more about Harvestland, you can check out their website and find more traditional recipes on their Eat Like Your Ancestors page!

Looking for more traditional Amish style recipes? Check out my Amish Apple Fry Pies!

Homemade Amish Chicken and Noodles

Cook Time 4 hours 15 minsPrep Time
Preparation 20 minsCook Time
Total Time 4 hrs 35 mins Total Time
Serves 8     adjust servings

Ingredients

  • 1 4 lb. whole chicken
  • 4-6 Tablespoons chicken base (the amount you use will depend on the brand and your tastes, feel free to use more or less according to your tastes)
  • 12 ounces Amish style thin egg noodles
  • 4 Tablespoons butter (optional)

Instructions

  1. Place the chicken in a slow cooker and cover it with water. Set the crock pot to high and cook for 5 hours on high or 8-10 on low. Remove the chicken from the slow cooker and allow to cool slightly, then debone and shred the chicken.
  2. Carefully pour the broth from the slow cooker through a strainer into a large pot. You need enough liquid in the pot to boil all of the noodles, so if needed, add a cup or two of water. Add the chicken to the pot, then bring the mixture to a boil over high heat. Stir in four tablespoons of the chicken base, dissolve completely, then taste. If the broth doesn't have a strong enough flavor, add an extra Tablespoon or two to taste. Add the noodles and boil for 8-10 minutes or until noodles are soft. Stir in the butter, if desired, and allow it to melt. The noodles will be soupy, but they'll keep slurping up the broth the longer they sit. Plus, the broth makes a great "gravy" for your mashed potatoes. Feel free to strain extra broth off before serving if you wish. Serve noodles over mashed potatoes or as a side dish.

by

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 687kcal Calories from fat 340
% Daily Value
Total Fat 38g58%
Saturated Fat 11g55%
Transfat 0g
Cholesterol 208mg69%
Sodium 1873mg78%
Carbohydrate 34g11%
Dietary Fiber 1g4%
Sugars 3g
Protein 49g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Thanks for cooking along with me today!


If you made this, I'd love for you to share a photo of your creation on my Facebook page, and don't forget to join the NeighborFood community to get recipes, meal plans, and a special members-only newsletter delivered straight to your inbox!

Recipe by NeighborFood (adapted from Aunt Betty)

This post is sponsored by Harvestland and I received their product to try. 

{ 63 comments… add one }

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  • Melanie | Melanie Makes November 13, 2014, 2:01 PM

    Um, whoa! In the dictionary these photos should be plastered right next to the entry for comfort food. Looks absolutely amazing. And perfect for this snowy day!

    • Courtney @ Neighborfood November 13, 2014, 6:42 PM

      Wait, SNOW??? We got a short little flurry, but nothing too dramatic. I’M SO NOT READY FOR THIS!

  • Stephanie @ Girl Versus Dough November 13, 2014, 10:48 PM

    This dish is comfort food PERFECTION. And carbo-load perfection. 🙂

  • Lawrence November 21, 2014, 9:29 PM

    Noodles over mashed potatoes? Hmm, not sure that’s enough starches. Why not just dish it all over a mound of rice on top of waffles and a loaf of Wonderbread?

    • SouthernMaster March 26, 2015, 10:18 AM

      It’s a very popular combination, so cool it with the snide remarks.

      • Laura December 30, 2016, 5:06 PM

        Having Italian, Polish, German and Austrian Relatives I have many awesome recipes for double starches. Goulash is served over Mashed Potatoes / Beef Stew over Rice / Pieroges are Pasta stuffed with mashed potatoes, cheese and bacon / etc. etc. All are Yummy on a cold day especially when you work hard out doors like on a farm and need all the energy you can get !

    • Opulu January 10, 2016, 3:55 AM

      I like to butter a couple slices of bread and eat the noodles, chicken and mashed potatoes as a sandwich. The bread soaks up the broth beautifully!

      • Courtney @ Neighborfood January 19, 2016, 1:06 PM

        Okay, now that’s all I want to eat.

      • Teri C. May 7, 2017, 8:37 PM

        Oh my gosh yes!! Perfect way to eat Homemade Chicken & Noodles. I`ve even taken buttered bread and add slices of American cheese, then mashed potatoes, the the chicken and noodles..

        • Courtney May 9, 2017, 2:03 PM

          Oh my. That sounds like the most killer knife and fork sandwich of all time!

    • kevin April 22, 2017, 2:54 PM

      You are an ASSHOLE

    • Jolena April 30, 2017, 5:43 PM

      Lawrence don’t knock it til you try it it’s delicious

  • Caitlyn Edler December 8, 2014, 8:51 PM

    I have my chicken in the crock pot right now!!! I’m so excited I can’t hardly stand it. I’m fighting the crud right now too, so I found this recipe just in time. Being an Ohio native living in Arizona during the holidays is tough, but this will bring me and my family right back home for some good ole Ohio comfort. Thanks!!!

    • Courtney @ Neighborfood December 9, 2014, 4:01 PM

      I’m so glad you get to enjoy these Ohio favorites even from several thousand miles away. I hope it turned out wonderful for you!

  • Momma do January 2, 2015, 12:05 AM

    I have made this dish for years and is a favorite. My kids — ages 40, 45, and 50 still request it when I go to visit. My only comment is where are the homemade noodles?? Please make your own noodles — do not use any purchased for any reason whatsoever!! And yes the only way is to eat over mashed potatoes!

    • Connie Pridemore March 31, 2016, 1:20 PM

      we layer this over mashed potatoes or cornbread stuffing ** Yummy

    • Teri C. May 7, 2017, 8:46 PM

      When I visit my brothers who I see about every 3-4 yrs. My Homemade noodles with chicken over mashed potatoes has become the normal request. So easy to make egg noodles. To me there is nothing more comforting than good food and family.

  • SouthernMaster April 4, 2015, 3:23 PM

    I liked it, & have a couple of recommendations. First, I used 7-8 T of chicken base (same brand as yours). Second, I did a reduction for 10-15 minutes before adding the noodles, which intensified the flavor. I also added pepper & my go-to poultry seasoning from Chef Paul Prudhomme. Very little broth to discard.

    • Courtney @ Neighborfood April 15, 2015, 11:29 AM

      Thanks for the tips! I bet that reduction really amps up the flavor!

    • Teri C. May 7, 2017, 9:05 PM

      You have to get just the right ratio of nnodles to broth so the noodles will soak up that broth but still not be dry. I cook my chicken on stove top with onion and celery, s&p, added bouillon for deep flavor. Simmer about 1 to 1-1/2 hrs. till very tender, take chicken out and cool, debone, Have your made noodles ready, strain the both and discard the veggies, taste the broth and adjust flavor to your liking, bring broth to boil and add noodles slowly, stirirng to keep separated, boil till your noodles are to yor liking and broth is thick, then add cut up chicken, leave to cool down aand thicken. Another tip when making noodles you use extra flour to keep noodles separated, I just add any extra flour along with noodles to help thicken broth.

  • shay June 11, 2015, 9:03 PM

    This looks amazing!

  • nana June 23, 2015, 7:59 AM

    /I agree homemade noodles are by far the best and a little more broth please. I use bone in thighs with the skin.

  • Courtney @ Neighborfood January 19, 2016, 1:06 PM

    Mmm…I’d love to try an all crock pot version!

  • evan March 3, 2016, 4:09 AM

    Just found out that my mom and grandmothers, neither amish, is an amish recipe. Over mashed potatoes and all. Just chicken and noodles,

  • Pam OConnor March 9, 2016, 4:54 PM

    I’m not Amish, but come from southeastern Ohio. What makes this even better is to make your own homemade noodles. There is nothing tasty about store bought.

  • Mona mckelvy October 22, 2016, 7:06 PM

    I just came across this recipe and I grew up eating this. My parents are from Indiana. I make this from time to time but I live in Alabama and can’t find good Amish noodles. I had my grandmother’s noodle recipe but can’t find it now. Can anyone please give me a recipe for them? They really do need to be homemade. Thanks.

    • Tonya October 30, 2016, 7:23 PM

      I just talked to my mom (from Marion, OH) thus morning about chicken & noodles and she told me to mix together 4 eggs, 1/2 cup of water and as much flour as you need to make a good dough. Then roll them out, let them dry for awhile. When they’re almost dry cut them into long strips then cut the strips into noodles. Let them finish drying, then you can put them into the stock to boil. I think she said they take a half hour to 45 minutes to cook.

      • Tonya October 30, 2016, 8:59 PM

        That should say this morning. Sorry! I forgot to mention the kneading. My Better Homes recipe book says to mix 1 3/4 c flour with 1/2 tsp salt. Make a well in the center. In another bowl mix together 1 egg, 2 egg yolks, 1/3 c water, 1 tsp oil. Pour this into flour and mix to form a dough. Knead in 1/4 c more flour and til dough is smooth and elastic, about 8-10 minutes. Roll out thin. Cut into 1/4-inch wide strips, then cut into 2- to 3-inch lengths.

  • Jeanne November 19, 2016, 7:34 PM

    I love this recipe. My grandmother in Illinois was a fantastic farm-woman cook. She made the best home-made noodles and we always served our chicken and noodles over mashed potatoes. We weren’t Amish, but I have a feeling after reading some of the other comments that it’s a midwestern tradition. We were surrounded by Amish, however, around my home town.

  • Sallie oliver November 20, 2016, 9:31 PM

    I love this recipe for Amish chicken and noodles. I need to print it but only can off
    Of my email. Would you be kind enough to
    Email the recipe to me So imay print it?

  • Nona January 5, 2017, 9:24 AM

    These are not specific to the Amish. Any family that had worked on the farm had it as a mainstay. My Grandmother made these all the time, and then I found out out that my mother in law made them too. I just have trouble getting the flavor right when getting that creamy white texture. Maybe I need to pump up the bouillon, even though I prefer a little less salt.

    • Barbara February 1, 2017, 8:22 AM

      These are very common at Church suppers in Kansas. I nevet knew they were Amish. What I do know is that they are yummy. .comfort food at its vrry finest. I must make some soon.

  • Laura January 5, 2017, 10:07 AM

    I make these a few times a year, but I don’t use bouillon base and I make egg noodles from scratch. 100% better than the best store bought noodles. Serving over mashed potatoes is a must. That’s why I only make it a couple of times a year.

  • Jill January 5, 2017, 3:10 PM

    My Grandmother, a farmer’s wife born and raised in central Illinois, made these every Christmas and Thanksgiving. We filled our plates with turkey, mashed potatoes and stuffing, and then ladled her homemade noodles and chicken over all. It was heaven.
    Her recipe, as it was given to me:
    1 tsp salt, per whole egg
    flour, to make dough (vague, I know)
    Mix ingredients together
    Flour counter
    Roll out dough until thin, adding more flour as needed to prevent sticking
    Let topside dry, then carefully turn over to dry other side
    Roll up dough into log, then slice to desired thickness
    You may place cut noodles in baggies in freezer for future use

    • Courtney @ NeighborFood January 13, 2017, 11:52 PM

      Haha…I have a few other Amish recipes and they all have some vague ingredients like this. Thank you for sharing! I definitely want to give it a try with homemade noodles!

  • Bobbie February 1, 2017, 4:15 PM

    I cannot believe you use packaged noodles when it is so easy to make homemade noodles. Two eggs (or 4 egg yolks), two Tbsp. Milk, and two cups of flour. Mix together, let rest 20 minutes, then roll out as thin as you can. flour the dough, roll it up jelly-roll style, then cut the noodles as wide as you want. Unroll them and let them sit on the counter while you pick the meat off the chicken. You do not have to hang it around the house to dry Just 30 – 60 minutes is enough time. They beat the heck out of any store-bought noodles. I can whip up a batch in 15 min.

    • Courtney @ NeighborFood February 2, 2017, 3:55 PM

      Thanks for sharing your recipe for homemade noodles! I know for me and other busy moms sometimes that extra 20 minutes is really all that stands between me and takeout so prepackaged it is, at least for this season of life! I’m a big believer in doing whatever works for you and making dinner time as fun and stress free as possible. I ant wait until my little guy is old enough to help me make the noodles. I’m sure he’ll love it!

  • Susanna February 13, 2017, 5:07 AM

    What would you think about altering this recipe just a bit to turn it into a chicken noodle soup? Just leave more of the liquid? I have used this recipe a number of times to make chicken and noodles with potatoes, and the flavor is so perfect, I’m thinking about using it for some soup this time. Do you think that might work?

    • Courtney @ NeighborFood February 13, 2017, 9:54 AM

      I definitely think that would work! I would just leave more liquid and you could even add some carrots or celery to the crock pot so you have some veggies.

  • Jtjudie February 18, 2017, 9:57 AM

    If you have nothing nice to say,get off this sight and find one that fits your needs!

  • Sue Dearborn February 18, 2017, 1:41 PM

    These noodles are good but NOT as good as my Grandmothers homemade “dumplings” (called dumplings because of the shape they were cut). This chicken and dumplings was served by my Grandmother (German & Penn. Dutch) ever year around the holidays. I have learned how to make these dumplings and I much prefer them over the noodles.
    In my opinion these noodles are good but NOT as good as my Grandmothers dumplings.

  • Stevie February 28, 2017, 8:53 PM

    This makes a very delicious chicken noodle soup but there is no binder so forget the traditional Amish or not, chicken and noodles. You will waste your sweet time and valuable money!!!

  • Mary May 1, 2017, 1:50 PM

    I was raised on beef and homemade noodles and YES, always over mashed potatoes. Oh so delicious….

  • Rhonda May 20, 2017, 2:24 PM

    This is the way I was raised to cook the chicken. Even my grandmother cooked whole chicken. But we always make are own noodles. By hand. I add little chicken broth to my broth. Noodles eggs,milnot,yellow food coloring,floor,salt. There so good love to just eat dough!

  • Edith June 3, 2017, 4:36 PM

    I can’t believe you used packaged noodles. Homemade noodles are better and easy to make.

    • Courtney June 6, 2017, 2:14 PM

      I’m sure homemade noodles are wonderful, and not terribly difficult to make, but the extra 20 minutes makes a big difference when you have a hungry toddler waiting for dinner! I hope to try it with homemade someday, but for now we’re very happy with the Amish style noodles we get from our local market.

  • Cheryl Humphreys June 25, 2017, 8:43 PM

    Yum! Looks good. I make my own noodles. I think I might use more broth.

  • MrsH July 13, 2017, 1:06 PM

    Awesome basic recipe for chicken and noodles and best of all, no cream of chicken soup (it should be a crime to put that in chicken & noodles)! I grew up loving my Mom’s “recipe” and the only difference I found with these is that I did not make the homemade noodles. I agree that they are best, but I have a demanding job and teenagers and I just don’t always have time or energy for that. I still loved every minute of eating this and as always with this dish, the leftovers were even better. Serving with mashed potatoes is an absolute must! 🙂 I found that the amount of liquid was perfect once I let everything sit on the stove for a bit and soak it all up. I had struggled with that in the past, but I was also using just chicken breasts and boxed broth and not getting that natural flavor from the whole chicken. I have come to realize over the years that using the entire chicken + the broth is the only way to make chicken & noodles that are up to par for me. Thank you so much for this recipe! It is a keeper for sure!

    • Courtney July 17, 2017, 12:24 PM

      I am so glad you enjoyed it! Using the whole chicken definitely makes a big difference, and I also appreciate being able to make it with store-bought noodles on busy days!

  • Grandma Soupy July 30, 2017, 7:20 PM

    Made this for my family last week and it was a HIT! Thank you for sharing this.

    • Courtney August 6, 2017, 3:38 PM

      So glad you enjoyed it! Thanks for coming back to let me know.

  • Kristan Crass September 16, 2017, 1:03 PM

    Just made these for my family and I have to say I’m a little disappointed. They’re ok…but kind of like glorified chicken noodle soup. Guess from all the comments i expected too much. Not sure what I did wrong. Followed the directions exactly.

    • Courtney September 21, 2017, 2:33 PM

      Sorry to hear you were disappointed. These kind of are like glorified chicken noodle soup…it’s a simple, comfort food recipe!

  • Melissa September 30, 2017, 10:08 PM

    My grandmother used to make something like this. Years later, we still talk about this dish. To those questioning putting the chicken and noodles over the mashed potatoes — just do it. It’s heavenly.

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