Amish chicken and noodles is the definition of plain, honest comfort food. Chicken is slowly simmered into a rich, golden broth, then thick egg noodles cook right in that broth until it becomes silky and almost creamy. In many Amish and Mennonite communities, this dish is served at weddings, barn raisings and Sunday dinners — traditionally ladled over a mound of mashed potatoes.

Why This Old-Fashioned Recipe Is So Loved

  • Homemade broth gives a depth of flavor no carton can match.
  • Thick noodles thicken the broth naturally — no cream needed.
  • Simple, inexpensive ingredients that feed a crowd.
  • Just as good reheated the next day.

The Heart of the Dish: Homemade Broth

Bone-in chicken is the secret. The bones and skin give the broth body and flavor while the meat becomes fall-apart tender. Keep the pot at a gentle simmer rather than a rolling boil for a clearer, richer broth. A little butter stirred in before the noodles adds the traditional golden richness.

Choosing the Noodles

Look for thick, homestyle egg noodles — often sold frozen as “Amish-style” or “Reames” noodles. They hold their chew in the broth. Dried wide egg noodles work too; they cook faster, so check them after 8–10 minutes. Many Amish cooks still roll their own noodles from flour, eggs and a little water.

Tips for the Best Chicken and Noodles

  • Season the broth well before adding the noodles — they absorb a lot of salt.
  • Stir often once the noodles are in so they don't stick.
  • Let it rest for a few minutes; the broth thickens as it stands.
  • Add a splash of broth when reheating leftovers, as the noodles keep absorbing liquid.

How Amish Families Serve It

The traditional way is over creamy mashed potatoes — a hearty “starch on starch” plate built for long days of farm work. Serve with green beans, pickled beets or coleslaw for color.

Shortcuts

  • Use a rotisserie chicken and 8 cups of good store-bought broth simmered for 15 minutes with an onion and celery.
  • Make the broth a day ahead, chill it and skim off the fat.

Storage and Freezing

Keep in the fridge for up to 4 days. Freezing works, though the noodles soften slightly; freeze for up to 3 months and reheat with extra broth.

Frequently Asked Questions

Is chicken and noodles the same as chicken noodle soup?

No. Chicken and noodles is much thicker — closer to a stew — with thick noodles and less broth, often served over mashed potatoes.

Can I make it in a slow cooker?

Yes. Cook the chicken and vegetables in the broth on low for 6 hours, shred the chicken, then add the noodles for the last 30–45 minutes on high.

How do I thicken chicken and noodles?

Simmer a little longer so the noodle starch thickens the broth, or stir in 1 tbsp cornstarch mixed with 2 tbsp cold water.