Traditional Amish Chicken and Noodles

This classic Amish-style chicken and noodles dish features tender poultry and thick egg noodles swimming in a rich, savory gravy. It is a hearty comfort meal designed to be served over creamy mashed potatoes, making it the perfect choice for a warming family dinner. This preparation focuses on developing a deep, authentic flavor by simmering a whole bird to create a homemade stock from scratch.

List of ingredients

• 4 pounds whole chicken
• 4 quarts water
• ¼ cup chicken broth base
• 2 stalks celery (roughly chopped)
• 1 small onion (diced)
• ¼ cup parsley
• 12 ounces dried egg noodles
• 10 ounces cream of chicken soup
• 4 tablespoons butter

step-by-step instructions

1. Step: Add the chicken to a large stock pot along with the water, chicken base, celery, onion, and parsley. Bring to a boil, reduce to a simmer, and cover.
2. Step: Simmer for 2-3 hours. The longer the chicken simmers, the more flavorful the broth will be.
3. Step: Carefully remove the chicken from the broth and remove the meat from the bones. Shred or chop into bite-sized pieces.
4. Step: Strain the broth through a fine mesh strainer.
5. Step: Return 4 cups of the strained broth to the pot and return to a boil.
6. Step: Add the egg noodles and shredded chicken to the pot, cover, and turn off the heat.
7. Step: Let the noodles set for 30 minutes, stirring every 10 minutes or so.
8. Step: Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes or until noodles are tender.
9. Step: Add the cream of chicken and butter to the noodles and stir until the butter has melted. Season with salt and pepper to taste.
10. Step: Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm in the pan for 30 minutes or so with no problems.

Refining the Broth Texture

Achieving the Ideal Consistency

The thickness of the sauce relies on the starch released by the egg noodles. By allowing the noodles to sit in the hot broth off the heat, they absorb the liquid while slowly thickening the surrounding sauce. If you prefer a thicker coating, allow the noodles to sit for an additional five minutes before serving.

Managing Liquid Ratios

Using exactly four cups of broth ensures the noodles are submerged without creating a watery soup. If you find the mixture becoming too thick as it rests, you can stir in a splash of water or extra chicken stock to restore the desired consistency. Always adjust the seasoning if you add extra liquid, as the salt content may dilute slightly.

Perfecting Noodle Selection

Why Thick Egg Noodles Matter

Standard thin pasta noodles tend to break down and disintegrate during the 30-minute resting period. Amish-style or homestyle egg noodles are made with a higher ratio of egg and have a heartier structure that holds its shape. When shopping, look for bags labeled as ‘thick’ or ‘extra wide’ to ensure the texture remains satisfyingly chewy.

Handling Noodle Clumping

Because these noodles cook in a concentrated amount of broth, they are prone to sticking together if not agitated. The instruction to stir every ten minutes is not optional; it is essential for separating the noodles. This movement also helps the starch coat the liquid, contributing to the creamy, gravy-like sauce characteristic of this dish.

Effective Meal Planning and Storage

Managing Leftover Portions

The noodles will continue to absorb broth even after being refrigerated, which can result in a very thick mixture by the next day. To manage this, store leftovers in an airtight container for up to four days. When you are ready to serve the leftovers, add a tablespoon of water per serving to loosen the sauce during the reheating process.

Reheating Strategy

The best way to reheat this dish is on the stovetop over low heat, adding a small amount of chicken broth to bring the sauce back to its original consistency. If using a microwave, cover the bowl with a damp paper towel to prevent the noodles from drying out or becoming rubbery. Heat in 30-second increments, stirring between each interval for uniform warmth.

Enhancing the Dining Experience

Complementary Flavor Additions

While the recipe is a classic on its own, you can introduce subtle adjustments to brighten the profile. A teaspoon of poultry seasoning or a pinch of dried thyme added at the same time as the chicken broth base can enhance the savory notes. Freshly cracked black pepper is essential to contrast the richness of the butter and soup base.

Serving Suggestions for Balance

The starch-on-starch combination of noodles over mashed potatoes is the traditional Amish serving method. To add a contrasting texture, consider serving with a side of steamed green beans or roasted carrots. The crispness of the vegetables cuts through the density of the noodles and creamy gravy, creating a more balanced meal.

Addressing Common Cooking Hurdles

What if the chicken is tough?

Toughness is almost always a sign that the bird has not simmered for a sufficient length of time or that the heat was too high. Ensure the pot stays at a low, gentle simmer rather than a rapid boil, which can cause the muscle fibers to tighten. If the meat feels tough, simply return it to the broth and continue simmering for an extra 30 minutes.

Why did the noodles fall apart?

Noodles that disintegrate usually have been boiled for too long or are not of the ‘thick’ variety recommended. Always use the ‘residual heat’ method where you turn the heat off once the noodles are added to the liquid. This ensures they cook gently through absorption rather than abrasive boiling.

Can I add vegetables to the finished dish?

You can certainly fold in peas, corn, or diced carrots during the final stage when you stir in the soup and butter. Since these vegetables are delicate, their addition at the end preserves their color and bite. It adds a pop of freshness that elevates the plate beyond a simple starch-heavy comfort meal.

Frequently Asked Questions

Can I use rotisserie chicken to speed up the process?

Yes, you can substitute the whole chicken with two pounds of cooked, shredded rotisserie chicken. Simply simmer your aromatics in store-bought chicken stock instead of water to compensate for the lost flavor from the bones, then proceed with the recipe as instructed.

Is it necessary to use the cream of chicken soup?

The soup is used for its specific combination of seasoning, sodium, and thickeners that provide the classic Amish-style texture. If you prefer to avoid canned products, you can make a roux using butter and flour, then whisk in your strained chicken broth and a splash of heavy cream to replicate the body of the sauce.

Can I prepare this dish in a slow cooker?

While this recipe is written for stovetop cooking, you can adapt it by using a slow cooker for the initial step. Cook the chicken and aromatics on low for 6 to 8 hours, then strain the broth and move to the stovetop for the final noodle-cooking stage. This ensures the noodles do not turn to mush in the slow cooker.

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