Amish Chicken and Noodles in the Slow Cooker

There is little in life more comforting than a bowl of homemade Amish Chicken and Noodles.

These Amish Chicken and Noodles are the ultimate comfort food.

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.

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 made with only four simple ingredients, but they pack a big flavor punch.

How to Make Crock Pot Chicken and Noodles

  1. Start by placing a seasoned whole, raw chicken in a slow cooker or crock pot and covering it with water.
amish-chicken-and-noodles

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.

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

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?

In my family, and in Amish circles, these noodles are always served over a mound of Creamy Mashed Potatoes. It’s also fabulous with a side of Amish White Bread for dunking and sopping up the broth. 

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!

If you’re looking for something lighter, you might want to try That Good Salad or Creamed Peas and Onions

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

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.

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

More Amish Recipes to Enjoy

If you’re looking for more wonderful homemade Amish recipes, check out my Amish Baked Oatmeal, Amish Apple Fry Pies, Amish White Bread, or this classic Amish Macaroni Salad

Homemade Amish Chicken and Noodles

Homemade Amish Chicken and Noodles

Yield: 8
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes

Silky homemade chicken and noodles are the ultimate nourishing comfort food, and it's easy to make in the crock pot!

Ingredients

  • 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)

Instructions

  1. 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.
  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.
  3. 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.
  4. 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.

Notes

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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Nutrition Information:

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.

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129 Comments

  1. Made this today for our Christmas dinner. I cooked a 5 pound chicken in the crockpot for most of the day, adding carrots, celery, onion, fresh rosemary, fresh sage and fresh thyme to the pot. I made 5 pounds of mashed potatoes from scratch using my Instant Pot, with a pound of butter and 1/2 cup of heavy cream (it’s CHRISTMAS!). I had real Amish noodles (not the thin) and chicken base that we had picked up in Inola, OK at the Amish farm. After straining the broth from the chicken and deboning the chicken, I combined all the stock and all the chicken plus the 4 tablespoons of butter as directed in the recipe on the stovetop. I then put all of the chicken base that came with the 1 pound package of Amish Noodles in and stirred until it dissolved completely. Then I added the full pound of Amish noodles, and cooked them for about 12 minutes.

    Heaven in a bowl! It is cold and raining here in Southern California. But our bellies are warm and toasty! Thank you very much for the recipe! This may become our new Christmas Tradition!

    1. Oh I’m so happy to hear that! It is such an honor to be a part of your holiday celebrations. Thanks for sharing!

  2. When I was a kid we had chicken & noodles a LOT! Every fall Dad would butcher the chickens, Mom & Grandma would pluck them, and boil one They made homemade noodles using only the egg yolks. The egg whites went into angel food cake. Best comfort food combo ever.

  3. I’ve loved chicken & noodles for a long time. I’m definitely going to try this recipe but don’t have the time to make my own noodles. I usually use frozen noodles. They are thicker but so good in chicken & noodles

  4. This is a family favorite. I cook a large chicken on the stove in a large pot. I add celery,onion,carrot, salt & pepper and cook chicken until falling off bone. Actually I am making my own broth. When I worked I would do this over the weekend, but now that I am retired I do this in one day. Debone chicken and strain broth (to get veggies out) this is very flavorful. I can usually get two different meals, one with noodles and another dish for another night. I always use homemade noodles and make it like your recipe. I also have extra broth which I freeze. Thanks for your recipe.

  5. I grew up eating chicken and noodles and it’s still a favorite! My mom used thighs rather than a whole chicken and didn’t use chicken base but used a bit of salt and pepper. It’s soooo good! I have 4 thighs cooling now. I eat gluten free now so I use Jovial egg noodles and it’s so very close to Mom’s. ❤️

  6. Can anyone give me an estimate of about how much water you should have at the point when you are gonna cook the noodles? TIA.

    1. Hi Amy, You’ll want to have close to 4 quarts (16 cups) liquid to boil the noodles, so add enough water to equal that amount. Hope that helps!

  7. Typically, I drain off a little bit of the liquid, so if you’re putting it in the crock pot, I would just pour all the liquid and noodles in the slow cooker. If you notice it’s getting dry, you can stir in more chicken broth.

  8. I grew up surrounded by an Amish community, and I adore the chicken and noodles made by them. They do things a little differently tha this recipe though, in that they do ni ot ever use a soup base, they simply cook the chicken with carrots, celery, onions, they would let this cook until the carrots were tender. Then after deboning and shredding the chicken, they would add the noodles, and cook for just around 20-25 minutes more, and serve over the potatoes. They indeed served it with the Amish white bread but, what, then occured throws many people off and that is to slather the bread with homemade strawberry jam. Amish strawberry jam is the best I’ve ever had, and is surprisingly tasty with this meal.

  9. I made this tonight entirely in the Instant Pot. No not all at once! I pressure cooked 6 frozen chicken breast in some chicken broth. When the chicken was done, I removed it, strained the broth and set both aside. I peeled 5 pounds of potatoes and pressure cooked them next. When they were done I strained them and set them aside to be mashed. I then poured in 1 pound of thick, wide egg noodles and pressure cooked them. While the noodles were cooking, I mashed the potatoes with my hand mixer. I also pulled the chicken into small pieces. When the noodles were finished, I stained them and put the chicken broth back into the Instant Pot. I turned it on to Saute. I put the noodles and chicken into the broth and let it heat up a little. I love the wide egg noodles, chicken and broth over the homemade potatoes! Mmmmm!

  10. This recipe is great I just made it and it was so good. The recipe made quite a bit great to have leftovers. So if you looking for a easy and great tasting meal this is it!

  11. Wouldn’t adding onion, celery, carrot to the stewing chicken make a much for flavorful stock?

  12. My mom makes chicken and noodles with her own homemade noodles–so yummy! But I think your version is easier than hers–using the crock pot is a great shortcut!
    I have a couple of Amish cookbooks that I LOVE (and that I have my favorite chicken and noodles recipe in) but in a recent kitchen remodel, I’ve misplaced them–possibly still in a box?–so I’m happy to find this recipe. Thanks!

  13. As per your March 2018 comment,Courtney,have you posted that homemade noodle recipe yet? If so, where might I find it?

  14. My family isn’t amish, but we’re from southeastern Ohio. We make our noodles, the broth is more like a gravy, and yes, we eat them over mashed potatoes! It’s good with chicken, but my favorite is with beef!! Yummy. I only make homemade noodles once or twice a year

  15. Growing up in my Iowa home my mom made beef and noodles over mashed potatoes. So good and a wonderful comfort food.

  16. This Chicken and Noodle recipe is cooking on the stove as I write with a few tweaks of course. It has been a Christmas tradition for dinner with mashed potatoes for over 50 years with our family. Yummo…

  17. I came across this post after arguing with my husband about chicken and noodles! Thanks for helping me prove to him that people outside my hometown eat them (he’s from Utah and I’m from Kansas). Anytime anytime it’s sick or there’s a death or a birth this is what people bring.
    I just wanted to add that this recipe is also a great way to get rid of leftover Thanksgiving turkey. Turkey noodles are fantastic!

  18. Grew up in Western PA – enjoyed these all the time as a child & made them for my own family all these years! The ONLY way to eat them is over mashed potatoes! You only have them a couple of times a year and you only live once! Salute!

  19. What?!?! No recipe for the Amish Noodes!!! Our church just prepared tables upon tables of homemade noodles for our infamous homemade Chicken Noodle Soup for our County Fair. Extra egg yolks were added to each batch for the dough. Just curious.

  20. This reminds me of growing up in Northeast Indiana with a number of Amish communities and the fantastic food. This is best when eaten at Das Dutchman Essenhaus in Middlebury Indiana. Ooh, you’ve given me something to remind me of “home” and I will be using your recipe!

    1. Awesome! I bet it is similar to the community in Ohio I grew up in. We have a Der Dutchman that serves something similar!

    1. Hi Rosemary! I’m working on a homemade egg noodle recipe that should be on the site soon! That way if folks want to make their own noodles, they can!

  21. For those of you making your homemade noodles, how long do you boil them in the broth? This recipe with store bought says only 8-10 mins. but I saw where someone said maybe 30 – 45 mins.

  22. I just made chicken and noodles with mashed potatoes and have been wondering where this dish and beef and noodles originated. I haven’t found the answer yet.
    I’ve been eating this my whole life. We make our own noodles. Didn’t know you could buy them until I was married.
    Anyone know the history of these noodle dishes? Are these a Midwest meal?

  23. My friend ask me to make this, he said it didn’t have any seasonings or a good stock, and he didn’t remember his Mother using carrots, celery, and onions to make a broth… I could not a recipe anywhere. Then he told me the ‘recipe’ had no ingredients it was just boiled un seasoned meat and pasta piled on more carbs I had to decline the request to ‘cook’ something like this ,then I found out out they were so poor growing up their parents had fooled them into believing that eating boiled unseasoned meat with pasta and potatoes was some kind of dish. it felt awful to imagine a child not having decent food to eat.

    1. Ok? What is the point of this of this comment? Every ethnicity has basic comfort foods… just because it doesn’t fit your taste buds doesn’t mean his family was poor. Also, celery and seasonings are cheap, not sure how those additions you suggested would elevate this meal to your master chef expectations?

  24. 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.

  25. 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.

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

  26. 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!

    1. 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!

    1. 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.

  27. 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!

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

  29. 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!!!

  30. 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.

  31. 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?

  32. 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.

    1. 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!

  33. 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

  34. 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.

  35. 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.

    1. 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.

      1. I grew up in Alaska and my mother was from NW Iowa and dish was a mainstay on cold days ….lol….about 80 % of the year ! And at -30 extra carbs are welcome! I moved to Wichita ks and they are also first item on menu sold out every Sunday in Yoder ks a large omish community! The south just doesn’t know what they are missing ! Great comfort food and recipe!

        1. Oh yeah! Those cold days definitely call for all the carbs! I’m glad to hear other communities know the joys of egg noodles and mashed potatoes!

  36. 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.

    1. Where in Illinois? I’m from Sullivan (right next to Arthur) and I am just now learning this is a midwestern meal. I make it raven better than my grandma’s! We layer a piece of white bread, mashed potatoes and chicken/turkey/beef and noodles! My favorite meal!!!

  37. 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.

    1. 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.

      1. 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.

        1. Keeps lots of flour on bottom and top as u roll dough out. Then roll the whole thing into a roll Cut the thickness as desired. Unroll Ea one and let them dry. Cook as others have directed. No need to cut strips. Rolling it all up is much easier

  38. 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.

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

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

  41. 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.

    1. 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.

  42. 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!

    1. 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.

  43. 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!!!

  44. 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?

      1. 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 !

    1. 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!

      1. 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..

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