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 this Amish Chicken and Noodle recipe is for me.
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.
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.
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.
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 (affiliate). 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. You can also make your own homemade egg noodles from scratch for an extra special meal.
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.
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 Creamy 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!
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!
UPDATE 3/25/18- So many of you wrote to tell me how wonderful this dish is with homemade egg noodles that I finally had to try it myself. It’s fairly easy to make your own noodles for this recipe, and I’ve created a tutorial for the process to make it easier.
Homemade Amish Chicken and Noodles
- 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)
- 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.
- 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.
Recipe by NeighborFood (adapted from Aunt Betty)
This post is sponsored by Harvestland and I received their product to try.