🍲 Amish Chicken and Noodles
Ingredients:
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1 whole chicken (3–4 lbs), or 3–4 bone-in chicken thighs and/or breasts
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8 cups (2 liters) water or low-sodium chicken broth
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1 onion, chopped
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2 celery stalks, chopped
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2 carrots, chopped
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2 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tsp garlic powder (optional)
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2 bay leaves
For the noodles (or use store-bought wide egg noodles):
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2½ cups (300g) all-purpose flour
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1 tsp salt
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3 large eggs
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¼ cup (60ml) milk (adjust as needed)
🐓 Instructions:
Step 1: Cook the Chicken
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In a large stockpot, add chicken, water/broth, onion, celery, carrots, salt, pepper, garlic powder (if using), and bay leaves.
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Bring to a boil, then reduce to a simmer. Cover and simmer for 60–75 minutes, until chicken is very tender.
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Remove chicken and let cool slightly. Discard bay leaves. Shred the meat, discarding skin and bones. Strain broth if desired, then return to pot.
Step 2: Make the Noodles (if homemade)
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In a bowl, combine flour and salt. Make a well in the center and add eggs and milk. Mix until a dough forms. Add more flour if too sticky.
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Knead for 5–8 minutes until smooth. Let rest for 15 minutes.
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Roll out thinly on a floured surface and cut into wide strips. Let dry for 10–15 minutes.
Step 3: Finish the Dish
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Bring the broth to a gentle boil. Add noodles (homemade or store-bought). Cook until tender — 12–15 minutes for homemade, or according to package for store-bought.
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Add shredded chicken back into the pot. Simmer for another 5 minutes to combine flavors.
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Taste and adjust seasoning with more salt and pepper if needed.
🥣 Serve:
Spoon generously into bowls and serve warm, optionally over mashed potatoes for a traditional Amish-style meal.
Would you like a slow cooker version or one made with leftover rotisserie chicken?