While I got your attention, let's talk about Amish brown butter noodles for a minute. Buttered noodles are one of the easiest side dishes to make, and they are the ultimate comfort food. This kid-friendly dish pairs perfectly with so many meals and is a simple way to add a warm and delicious side to your table.
These Amish brown butter noodles are rich, flavorful, and oh-so buttery! Cooking the egg noodles in chicken broth and brown butter gives them an incredible depth of flavor that makes this simple dish extra special.
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Why You'll Love These Amish Brown Butter Noodles
- Rich, buttery flavor from homemade brown butter.
- Easy one-pot side dish with simple pantry ingredients.
- Perfect alongside chicken, beef, pork, or holiday meals.
Ingredients
- Brown Butter adds a rich, nutty flavor. It's made by heating butter until it browns, intensifying its flavor and adding depth to the dish.
- Chicken Broth provides a savory base for cooking the noodles. It adds flavor and moisture, infusing the noodles with a subtle chicken flavor.
- Cream of Chicken Soup adds creaminess and richness and helps thicken the sauce that coats the noodles.
- Black Pepper adds a hint of heat and spice.
- Chicken Broth Base or Better Than Bouillon enhances the chicken flavor of the dish. It's optional but adds an extra layer of savory taste.
- Amish noodles are thick, dried egg noodles that create a hearty texture and soak up the delicious brown butter and chicken broth flavors.
- Extra Brown Butter (optional) drizzled over the cooked noodles adds richness and flavor. It enhances the nutty taste of the brown butter and adds a luxurious touch to the dish.
- Parsley Flakes or Fresh Parsley (optional) adds freshness and color. It can be sprinkled over the top as a garnish, adding a pop of green and a hint of herbaceous flavor.
How to Make Pennsylvania Dutch Noodles
In this Amish egg noodles recipe, the noodles get cooked in chicken broth and brown butter. So we begin by browning the butter in a large pot.
To make brown butter, simply cook the butter until it is caramel colored with brown flecks in the bottom. It can quickly go from perfect brown butter to burnt butter, so make sure to keep your eye on it.
Add the chicken broth, cream of chicken, and bouillon to the brown butter. Whisk until smooth and bring to a boil.
Add the egg noodles, then stir and bring it back to a rolling boil. Cover, turn off the heat, and set the pot aside for 25 - 30 minutes. Stir once after about 10 minutes.
After sitting for about 30 minutes, the noodles should be ready to eat. Stir, drizzle with more brown butter (if desired), sprinkle with parsley, and serve.
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What Kind of Noodles Should I Use?
We can't make these brown butter noodles with just any old noodles. I mean, you could. But they wouldn't be quite as tasty and amazing.
Please do yourself a favor and buy Amish egg noodles to make this dish. They are so much better than cheap store-bought noodles. Mrs. Miller's and Amish Kitchen's are two of my favorite brands of noodles.
They come in different widths, and it doesn't matter which size you use. Personally, I like the medium or wide noodles the best. The extra-wide noodles are a bit too big for my taste, but use whatever you prefer.
Or, if you're feeling adventurous, you could make homemade Amish egg noodles. Roll out the dough and allow it to dry for at least an hour or two before cutting it into noodles.
Can I Use Reames Frozen Noodles?
Walmart carries Reames frozen noodles and they are delicious. However, they don't work very well with this recipe, as they don't soak up the broth very well. I recommend using dry egg noodles.
How to Store Leftovers
If you end up with any leftovers, store them in an airtight container and refrigerate for up to four or five days. Reheat and enjoy!
Why Cook Egg Noodles in Chicken Broth?
Cooking egg noodles in chicken broth instead of water gives them so much more flavor. As the noodles cook, they soak up the savory broth and rich brown butter, creating a flavorful side dish that's anything but bland.
This recipe also includes cream of chicken soup, which adds a creamy texture and even more depth of flavor. If you'd rather leave it out, simply substitute an extra cup of chicken broth or milk. The noodles won't be quite as creamy, but they'll still be delicious.
What To Serve with Amish Buttered Noodles
These PA Dutch brown butter noodles are great to eat on their own.
But they are also a perfect side dish with Rice Krispy Chicken, PA Dutch Chicken Croquettes, Grilled Chicken, Amish Meatloaf, Barbecue Meatballs, roast beef, sliced ham, and just about any other meat entreés.
Serve these Amish-style noodles to your kids, and it may quickly become one of their most-requested side dishes.
Amish Food
As an Amish kid, I ate a lot of buttered noodles.
The Amish people are hard workers and they eat a lot of carbs. Many times we ate potatoes, noodles, corn, and bread, all in the same meal. That's a lot of carbs, my friend. But they help to keep you full longer and give you energy.
We rarely ate snacks between meals, so if we wanted the energy to work hard from lunch (what we called dinner) to supper, we had to fill up.
I'm just warning you - these Amish brown butter noodles are rich and will stick to the ribs 🙂 Eating Amish food requires portion control and getting exercise. 😉
Amish brown butter noodles are rich, a bit creamy, full of flavor, and oh-so buttery! There is so much to love about these Amish-style noodles. And if you enjoy these Easy Buttered Noodles, I'd love it if you left a comment and star rating below. Thank you!
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📖 Recipe Card
Amish Brown Butter Noodles Recipe
Ingredients
- 4 Tbsp. brown butter (½ stick)
- 3 ½ c. chicken broth
- 1 can cream of chicken soup
- ½ tsp. black pepper
- 1 tsp. chicken broth base or chicken bouillon, optional
- 12 oz. Amish noodles
- Extra brown butter for drizzling over the cooked noodles and parsley flakes or fresh parsley to sprinkle over the top, optional
Instructions
- Place the butter into a large saucepan and cook it until browned (caramel-colored). It will have a few dark flecks and a wonderful nutty aroma.4 Tbsp. brown butter (½ stick)
- Add the chicken broth, cream of chicken, pepper, and bouillon. Whisk until smooth and bring to a boil.3 ½ c. chicken broth, 1 can cream of chicken soup, ½ tsp. black pepper, 1 tsp. chicken broth base or chicken bouillon, optional
- Add the noodles. Stir and bring it back to a rolling boil.12 oz. Amish noodles
- Turn off the heat, cover the pot, and let it sit for 25 - 30 minutes. Stir at least once or twice.
- Stir the noodles, drizzle brown butter over the top, and sprinkle with parsley. Serve.Extra brown butter for drizzling over the cooked noodles and parsley flakes or fresh parsley to sprinkle over the top, optional
- Refrigerate any leftovers in an airtight container for up to a week. Reheat in the microwave or on low temperature in the oven.
Anna
So easy and delicious!
Nattie B
My 5 year old loved this recipe so much & told me it was a keeper!!
Anna
Yay! That's a win!🙂
Kay
Loved this recipe! I omitted the Cream of Chicken soup & used some Half & Half with the broth. Delicious...and I loved how easy it was to make!
Anna
Half and half is a great idea! Thank you for taking the time to leave a comment.
John. McCall
My favorite noodles at the good and plenty restaurant in Lancaster which is now closed. Can’t wait to try the recipe thank you for sharing. Feel free to contact me