There is little in life more comforting than a bowl of homemade Amish Chicken and Noodles.
Chicken and 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 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 made with only four simple ingredients, but they pack a big flavor punch.
How to Make Crock Pot Chicken and Noodles
- Start by placing a seasoned whole, raw chicken in a slow cooker or crock pot and covering it with water.
My favorite photo is the one of the raw chicken in the crock pot (said no one…ever)!
2. Let the chicken simmer away all day while you’re at work, wrangling kids, or running errands.
3. After 8 hours, 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.
4. Strain the broth (carefully!) into a large pot and stir in all of the shredded chicken.
5. Bring the mixture to a boil and add egg noodles along with a few Tablespoons of low sodium chicken base–I like to use Better Than Bouillon (affiliate).
6. 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.
What Goes with Chicken and Noodles?
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!
Homemade Egg Noodles versus Store Bought Egg Noodles
When I first posted this chicken noodle recipe, many of you wrote to tell me how much better it is with from scratch egg noodles.
I have now tested this recipe with both homemade egg noodles and my favorite store bought noodles.
Homemade egg noodles are fairly simple, requiring only eggs, water, salt, and flour. The process is not particularly difficult, but it’s obviously a lot more time consuming than picking up packaged egg noodles at the store.
As far as taste goes, the homemade egg noodles definitely have a heartier, chewier texture and tasted great. The store bought noodles were thinner and silkier, and maybe a little less flavorful than their homemade counterparts, but not by much.
The verdict? Do what works for you! I occasionally like to splurge with homemade egg noodles, but at this season of life, with two young kids at home, store bought noodles work best for me!
When shopping for noodles, look for long and fairly thin noodles with a simple ingredient list that lists egg yolks as a primary ingredient.
More Amish Recipes to Enjoy
- 1 4 lb. whole chicken
- Salt and Pepper
- 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)
- Season the chicken inside and out with salt and pepper. 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.
If making this on a stove top, place the chicken in a large stock pot and cover with water. Bring to a boil, cover, and reduce heat slightly. Keep at a gentle boil for about 90 minutes, or until the chicken is cooked through and very tender. Proceed with the remaining recipe.
Feel free to add carrots, celery, or other vegetables to the chicken and water as it's cooking. You'll want to strain these out before adding the noodles.
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Amount Per Serving: Trans Fat: 0gSugar: 0g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.