Amish Chicken and Noodles

Amish chicken and noodles is classic comfort food, made with tender chicken, rich broth, and thick Amish-style egg noodles. It's a longtime favorite in Amish and Pennsylvania Dutch kitchens, especially when a warm, filling meal is needed.

This is not chicken noodle soup. The noodles are cooked in a thick, rich sauce and served over mashed potatoes - the traditional way. I also share easy shortcuts using rotisserie chicken and store-bought broth to keep this cozy dish simple.

Why You'll Love This Amish Chicken and Noodles

• True comfort food - This Amish chicken and noodles recipe is rich, hearty, and cozy, making it perfect for cold days, Sunday dinners, or when you just need a comforting homemade meal.
• Beginner-friendly - With simple ingredients and step by step instructions, this recipe is easy enough for first-time cooks and forgiving if you need to make small adjustments along the way.
• Multiple cooking options - Make classic Amish chicken and noodles with a whole chicken, speed things up with rotisserie chicken, or keep it simple with boiled chicken breasts or even leftover chicken.
• Homemade or store-bought noodles work - Use fresh homemade Amish noodles for a traditional texture, or grab store-bought Amish egg noodles when you need a shortcut.
• Hearty and filling - Thick noodles, tender chicken, and rich broth come together to create a satisfying meal that sticks with you.
• Perfect for leftovers - This classic Amish dish reheats well and tastes just as great the next day.

Ingredients

• Whole chicken (about 4 pounds) - Simmered gently to create tender meat and a rich, flavorful broth that forms the base of this Amish chicken and noodles recipe.
  • Shortcut options: rotisserie chicken, boiled chicken breasts, or leftover shredded chicken with store-bought broth.
• Water - Used to cook the chicken and create homemade broth. You'll want enough to almost cover the chicken so the broth is flavorful but not overly diluted.
• Celery, onion, garlic, and salt (optional but recommended for cooking with the chicken) - These aromatics add depth and classic homestyle flavor to the broth without overpowering the dish.
• Butter (browned) - Adds richness and helps create the gravy-like sauce Amish chicken and noodles is known for.
• Dried onion flakes or finely chopped onion - Boosts savory flavor and complements the chicken without adding bulk.
• Chicken broth base (such as Better Than Bouillon) - Intensifies the chicken flavor. This ingredient is optional, but especially helpful if your broth needs a little boost.
• Black pepper - Adds gentle warmth and balances the richness.
• Garlic powder - Provides consistent garlic flavor throughout the dish.
• Parsley flakes - Adds a touch of color and mild herbal flavor.
• Fresh homemade Amish noodles or Amish-style egg noodles - Thick noodles are key to achieving the traditional texture of Amish chicken and noodles. Homemade noodles give the most authentic results, but store-bought Amish egg noodles work well too.
• Flour mixed with water (slurry) - Used to thicken the broth into a rich, gravy-like sauce that coats the noodles. The amount can be adjusted, or even omitted, depending on how thick you like your chicken and noodles. (This ingredient can also be replaced with a can of cream of chicken soup if desired.)
  • Because this comforting meal is meant to be thick and hearty (not soupy) the amount of thickener can be adjusted as it cooks. You can always add slurry a little at a time until the sauce reaches your preferred consistency.
• Egg yolk (optional) - Whisked into the flour slurry to add richness and help create a smoother, silkier gravy. The yolk deepens the flavor and gives the sauce a more traditional, hearty texture.
• Seasoned salt (optional) - This helps bring out all the flavors, but many broths are already salty enough. I like to leave this optional and add a little at the end only if the dish needs it.

Amish Egg Noodles vs. Regular Egg Noodles

Not all egg noodles are the same, and this matters for Amish chicken and noodles.

• Amish-style egg noodles are thicker, and more substantial. They cook up tender but sturdy and help thicken the broth as they release starch.
• Regular store-bought egg noodles are usually thinner and cook faster. They can work in a pinch, but the final dish may be thinner and less hearty.

Tip: If using regular egg noodles, you'll probably need less broth and a bit more thickener to achieve the classic Amish chicken and noodles consistency.

How to Make Amish Chicken and Noodles (Whole Chicken Method)

• Step 1: Cook the Chicken and Make the Broth
  • Place the whole chicken in a large stockpot and almost cover with water. Add the celery, onion, garlic and a ½ teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and let the chicken simmer gently for 2 to 4 hours.
    • Tip: A longer simmer creates a richer, more flavorful broth, which is key to this Pennsylvania Dutch favorite.
• Step 2: Remove and Shred the Chicken
  • Carefully lift the cooked chicken out of the pot and place it on a large plate. Once cool enough to handle, remove the meat from the bones and shred or chop it into bite-sized pieces. Set the chicken aside.
• Step 3: Strain the Broth
  • Strain the broth to remove the celery, onion, and garlic. These vegetables were used only to flavor the broth and can be discarded. Set the strained broth aside.
• Step 4: Brown the Butter and Sauté the Seasonings
  • Return the empty stockpot to the stove over medium/low heat. Add the butter, let it melt and continue to cook until it is lightly browned. Working quickly, stir in the dried onion flakes, broth base, garlic powder, and black pepper. Sauté for just a bit.
    • Tip: Browning the butter adds a subtle nutty richness to the gravy, while briefly sautéing the seasonings helps bring out their full flavor before the broth is added.
• Step 5: Add the Broth and Noodles
  • Pour about 6 cups of the reserved broth into the pot and bring it to a boil. (You can add more broth or water later if needed.) Add the homemade Amish noodles a few at a time while stirring gently to prevent sticking. Reduce heat and boil until the noodles are tender, stirring occasionally.
• Step 6: Thicken and Return the Chicken
  • If there doesn't seem to be enough liquid, add more broth or water. Mix flour with a bit of water until smooth, then whisk in an egg yolk. Slowly stir the flour slurry into the broth, a little at a time, allowing the sauce to simmer and thicken before adding more. Add the shredded chicken back into the pot.
    • Tip: You may need slightly more or less broth or thickener to reach your desired consistency. What we are looking for is a gravy consistency, a rich sauce that coats the noodles.
      • If you think it should be thicker, simply make more flour and water slurry. If you feel like the gravy is already thick enough, simply forget about adding any thickener.)
• Step 7: Finish and Serve
  • Add parsley flakes. Taste and adjust seasoning as needed. Once thick and hearty, remove from heat and let rest for a couple minutes before serving over mashed potatoes for a traditional Amish-style meal.
    • I tried to keep the salt level minimal in case you're using store-bought or a saltier broth. Taste test the finished product and add seasoned salt or regular salt as needed to bring out the flavors.

How to Make Chicken and Noodles with Rotisserie Chicken

To make Amish chicken and noodles with rotisserie chicken, skip the whole chicken simmering in water step.

• Shred the meat from one large rotisserie chicken and set aside.
• In a stockpot, melt and brown the butter, then stir in the dried onion flakes, broth base, garlic powder and black pepper. Sauté for a bit. Add chicken broth (about 6 cups store-bought or homemade chicken broth).
• Bring to a gentle boil, add the Amish noodles, and cook until tender.
• Thicken with flour slurry as needed and stir in the shredded rotisserie chicken. Add parsley flakes and serve.

This is a great shortcut when you want the same comforting flavor with less time.

This option works well if you prefer white meat only.

If you love chicken and noodles, make sure to also check out my recipe for PA Dutch-style chicken pot pie. It's another comfort food dish made with homemade noodle squares. And then, I also have an easy buttered noodles recipe that's perfect to serve as a simple side dish.

The Ultimate Amish Comfort Food

Homemade chicken and noodles is an old-fashioned meal that brings back memories of home. Served over mashed potatoes this is truly one of those delicious, stick to the ribs types of Amish meals. 🙂

So if you're craving classic Amish comfort food, this is a recipe you'll come back to again and again. It's cozy, filling, and simple enough for a weeknight, yet special enough for Sunday dinner.

If you try this Amish chicken and noodles, I'd love to hear how you made it and what shortcuts or variations worked best for you - leave a comment below and let me know. Thank you!