Chicken and Amish Noodles Recipe – Comfort Food Heaven

Let’s talk about the ultimate comfort food that’ll make your taste buds do a happy dance! Last weekend, I stumbled upon this incredible Amish noodle recipe that pairs perfectly with tender chicken, and I just had to share it with you all. This dish is like a warm hug on a plate, and I guarantee it’ll become a family favorite in no time.

Why This Recipe Works

• The combination of homemade-style Amish noodles and perfectly cooked chicken creates a texture contrast that’s simply irresistible – the noodles soak up all the delicious flavors while maintaining their delightful chewiness.
• Using both chicken thighs and breasts ensures a perfect balance of rich, dark meat flavor and lean, tender white meat that appeals to all preferences at the dinner table.
• The slow-simmered broth infused with aromatic vegetables and herbs develops layers of flavor that store-bought versions simply can’t match, making every spoonful a complex taste experience.
• This recipe allows for make-ahead preparation where the flavors actually improve overnight, making it perfect for busy weeknights or when you need to feed a crowd without last-minute stress.
• The technique of cooking the noodles directly in the broth rather than separately means they absorb all the delicious chicken essence, creating a cohesive dish where every component works in harmony.

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (for maximum flavor)
• 1 pound boneless, skinless chicken breasts (cut into 1-inch cubes)
• 1 package (12 ounces) Amish-style egg noodles (the wide, flat variety)
• 2 large yellow onions (finely diced)
• 4 celery stalks (sliced into 1/4-inch pieces)
• 3 large carrots (peeled and sliced into 1/4-inch rounds)
• 4 cloves garlic (minced)
• 8 cups chicken broth (preferably low-sodium)
• 2 cups water
• 1/2 cup all-purpose flour (for thickening)
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary (crushed)
• 2 bay leaves
• Salt and freshly ground black pepper (to taste)
• 1/4 cup fresh parsley (chopped, for garnish)

Equipment Needed

• Large Dutch oven or heavy-bottomed stockpot
• Wooden spoon or spatula
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Kitchen tongs
• Slotted spoon
• Whisk
• Mixing bowls
• Instant-read thermometer

Instructions

Prepare and Brown the Chicken

Begin by patting your chicken thighs completely dry with paper towels – this is crucial for achieving that beautiful golden-brown crust that adds so much flavor. Season both sides generously with salt and pepper, making sure every inch gets some love. Heat your Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers and you see those little ripples, carefully place the chicken thighs skin-side down. You’ll hear that satisfying sizzle! Cook for exactly 6-7 minutes without moving them – resist the urge to peek! When the skin releases easily from the pot and shows a deep golden-brown color, flip and cook for another 4-5 minutes until the other side is browned. Remove and set aside on a plate. Now add your cubed chicken breast and cook for 3-4 minutes until lightly browned but not cooked through – we’ll finish these later. Pro tip: Don’t crowd the pan – work in batches if needed to ensure proper browning rather than steaming.

Sauté the Aromatics and Build the Base

Reduce the heat to medium and add the butter to the same pot – all those browned bits at the bottom are flavor gold! Once the butter melts, add your diced onions, sliced celery, and carrot rounds. Cook these for about 8-10 minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften. You’ll notice the onions losing their raw sharpness and developing a sweeter aroma. Add the minced garlic and cook for just 60 seconds until fragrant – be careful not to burn it! Now sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This creates a roux that will naturally thicken our broth later. Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Add the water, dried thyme, crushed rosemary, and bay leaves, then bring everything to a gentle simmer.

Simmer the Chicken and Develop Flavors

Return the browned chicken thighs to the pot along with any accumulated juices from the plate. The liquid should just cover the chicken – if needed, add a bit more water. Reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes. You’re looking for occasional bubbles breaking the surface rather than a rolling boil. After this time, the chicken thighs should be fork-tender and practically falling off the bone. Using tongs, remove the thighs to a cutting board. When cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces. Meanwhile, add the partially cooked chicken breast cubes to the simmering broth and cook for 12-15 minutes until fully cooked through and tender.

Cook the Noodles to Perfect Doneness

Bring your broth back to a steady simmer – you should see consistent bubbles around the edges of the pot. Add the Amish noodles and stir immediately to separate them and prevent sticking. Cook according to package directions but start checking for doneness 2 minutes early – typically about 8-10 minutes for these thicker noodles. You want them al dente with a slight chew, not mushy. Stir occasionally to ensure even cooking. Test a noodle by biting into it – it should offer slight resistance but not be hard in the center. Remember the noodles will continue to absorb liquid and soften even after cooking, so err on the slightly firmer side. Pro tip: If making ahead, undercook the noodles by 2 minutes since they’ll soften when reheated.

Finish and Serve the Dish

Once the noodles reach perfect doneness, reduce the heat to the lowest setting. Remove and discard the bay leaves. Stir in the heavy cream gently – this adds richness without making the dish too heavy. Add back all the shredded and cubed chicken meat. Taste and adjust seasoning with additional salt and pepper if needed. Let everything heat through for about 3-4 minutes until piping hot – you should see steam rising but no bubbles. The broth should coat the back of a spoon nicely. Ladle into deep bowls, making sure each serving gets plenty of chicken, noodles, and broth. Garnish generously with fresh chopped parsley for a pop of color and freshness. Serve immediately while hot, preferably with crusty bread for dipping into that incredible broth!

Tips and Tricks

For the absolute best flavor development, consider making your own chicken stock instead of using store-bought. Simply save chicken bones and vegetable scraps in your freezer until you have enough, then simmer with water, onion, celery, carrots, and herbs for 4-6 hours. The depth of flavor is incomparable and makes this dish truly restaurant-quality. If you’re short on time, enhance store-bought broth by simmering it with extra onion, garlic, and herbs for 30 minutes before starting the recipe.

When browning the chicken, ensure your pot is properly preheated before adding the oil, and wait until the oil shimmers to add the chicken. This creates that perfect sear that locks in juices and develops fond (those browned bits at the bottom) that becomes the flavor foundation of your dish. If you notice the fond starting to burn rather than brown, reduce the heat slightly – burnt fond will make the entire dish bitter. After removing the chicken, deglaze with a splash of broth or white wine before adding the butter to capture every bit of flavor.

For the creamiest texture without curdling, temper the heavy cream before adding it to the hot broth. Scoop out about a cup of the hot broth and slowly whisk it into the cream in a separate bowl. Then gradually whisk this mixture back into the main pot. This gradual temperature change prevents the cream from separating. If you prefer a thicker consistency, make a slurry with 2 tablespoons of cornstarch mixed with 1/4 cup cold water and stir it in during the last 5 minutes of cooking until desired thickness is reached.

Leftovers store beautifully but the noodles will continue to absorb liquid. When reheating, add a splash of broth or water to maintain the right consistency. This dish actually tastes better the next day as the flavors continue to meld. For freezing, omit the cream and add it when reheating. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove-top, not in the microwave which can make the noodles mushy.

If you can’t find Amish noodles, you can make a reasonable substitute by cutting fresh pasta sheets into 1/2-inch wide strips, or use wide egg noodles. The key is thickness and egg content – avoid thin noodles that will turn to mush. For a lighter version, substitute half the cream with whole milk, though the richness will be slightly reduced. Always taste and adjust seasoning at the end, as the noodles absorb salt and you may need more than you initially think.

Recipe Variations

• For a creamy mushroom version, sauté 8 ounces of sliced cremini mushrooms with the onions and add 1 teaspoon of soy sauce for umami depth. The earthiness of mushrooms complements the chicken beautifully and adds another layer of complexity to this comforting dish. Finish with a tablespoon of fresh thyme leaves instead of dried for a brighter herbal note that cuts through the richness.
• Transform it into a chicken noodle casserole by transferring the finished mixture to a greased 9×13 baking dish, topping with buttery breadcrumbs mixed with Parmesan cheese, and baking at 375°F for 20-25 minutes until bubbly and golden brown. This variation gives you that satisfying crispy topping contrast against the creamy noodles underneath, making it perfect for potlucks or family gatherings where you need a transportable dish.
• Create a lemon-herb version by adding the zest of two lemons and 1/4 cup of lemon juice at the end with the cream, along with fresh dill and tarragon instead of thyme and rosemary. The citrus brightens the rich dish and makes it feel lighter and more spring-appropriate. Serve with a dollop of Greek yogurt instead of cream for tanginess and reduced calories while maintaining creaminess.
• For a spicy kick, add 1-2 diced jalapeños (seeds removed for less heat) with the onions, and stir in 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper with the herbs. This Southwestern twist brings warmth and complexity that’ll clear your sinuses while keeping you coming back for more. Top with sliced avocado and cilantro for freshness that balances the heat.
• Make it extra vegetable-packed by adding 2 cups of chopped kale or spinach during the last 5 minutes of cooking, and include 1 cup of frozen peas when adding the cream. The greens wilt perfectly into the hot broth and add color, nutrients, and texture variation. This is an excellent way to sneak more vegetables into picky eaters’ meals without compromising the comfort food essence.

Frequently Asked Questions

Can I use boneless chicken instead of bone-in?

While you certainly can use all boneless chicken, the bone-in thighs contribute significantly to the depth of flavor in the broth. The bones release collagen during cooking that creates a richer, more velvety texture and more complex taste profile. If using only boneless chicken, I recommend adding a tablespoon of unflavored gelatin to the broth to mimic the mouthfeel that bones provide. You’ll also want to reduce the initial simmering time to 25-30 minutes since boneless chicken cooks faster. The result will still be delicious but may lack the deep, developed flavor that makes this recipe special.

How do I prevent the noodles from becoming mushy?

The key to perfect noodles is timing and portion control. Always add the noodles to actively simmering broth rather than boiling violently, and cook them just until al dente – they should still have a slight chew when you bite into them. Remember that noodles continue to cook and absorb liquid even after you turn off the heat, so undercook them slightly if you’re not serving immediately. If making ahead, cook the noodles separately and add them when reheating to maintain ideal texture. Also, ensure you have enough broth – the ratio is crucial for proper cooking and final consistency.

Can I make this recipe in a slow cooker?

Absolutely! For slow cooker adaptation, brown the chicken and sauté the vegetables as directed, then transfer everything except the noodles and cream to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. About 30 minutes before serving, remove the chicken to shred, then add the noodles and continue cooking until tender. Stir in the cream and chicken at the end. The slow cooker yields incredibly tender chicken but may result in a slightly less developed flavor than stovetop cooking, so consider adding an extra teaspoon of herbs and a splash of white wine to compensate.

What’s the difference between Amish noodles and regular egg noodles?

Amish noodles are typically wider, thicker, and contain more eggs than commercial egg noodles, giving them a richer flavor and chewier texture that holds up better in soups and stews. They’re often handmade or produced in small batches using traditional methods, resulting in irregular shapes and surfaces that better capture and hold onto the sauce. Regular egg noodles tend to be thinner and more uniform, becoming soft more quickly. If you can’t find authentic Amish noodles, look for “homestyle” or “extra wide” egg noodles as the best substitute, adjusting cooking time according to package directions.

How can I make this dish gluten-free?

To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum (for proper thickening), and use gluten-free noodles made from brown rice, quinoa, or chickpea flour. Be aware that gluten-free noodles often have different cooking times and may break down more easily, so add them later in the process and monitor closely. Also ensure your chicken broth is certified gluten-free, as some brands contain hidden gluten. The texture will be slightly different but still delicious, with the bonus of being accessible to those with dietary restrictions.

Summary

This chicken and Amish noodles recipe combines tender chicken, hearty noodles, and rich broth for ultimate comfort food. With make-ahead flexibility and endless variations, it’s perfect for family dinners or entertaining. The techniques ensure perfect texture and deep, developed flavors that will have everyone asking for seconds.