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–+ servings
Jennifer Lewis

Homestyle Amish Chicken and Noodles

The ultimate authentic Midwestern comfort food: thick, chewy homestyle egg noodles and tender shredded chicken slow-simmered in a rich, buttery golden poultry gravy with carrots and sweet celery. Hearty, nostalgic, and famously served over warm mashed potatoes for pure cold-weather bliss!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 hearty portions
Course: Dinner / Comfort Food
Cuisine: American / Midwestern Comfort
Calories: 480
Ingredients Method Nutrition

Ingredients
  

For the Savory Chicken & Aromatic Broth
  • 2 lbs boneless skinless chicken breasts or chicken thighs, halal certified
  • 4 tbsp unsalted butter divided
  • 1 medium yellow onion finely diced
  • 3 medium carrots peeled and cut into 1/4-inch coins
  • 3 ribs celery sliced into 1/4-inch crescents
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour for thickening the velvety gravy
  • 6 cups low-sodium chicken bone broth halal certified
  • 1/2 cup heavy cream for rich golden silkiness
  • 1 tsp poultry seasoning dried thyme, sage, rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 bay leaves
  • 1 tsp kosher salt adjust to taste
  • 1/2 tsp freshly cracked black pepper
For the Noodles & Serving
  • 12 oz thick homestyle Amish egg noodles such as Essenhaus or Reames frozen egg noodles
  • 2 tbsp fresh flat-leaf parsley finely chopped, for garnish
  • creamy mashed potatoes optional, classic Amish tradition for serving over
  • warm buttery dinner rolls for dipping

Method
 

Sauté Aromatics & Build Gravy Base
  1. Melt the unsalted butter in a large Dutch oven or heavy-bottomed stockpot over medium heat.
  2. Add the diced yellow onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until vegetables begin to soften and become fragrant.
  3. Add the minced garlic and sprinkle the flour evenly over the vegetables. Cook, stirring constantly, for 1 minute to eliminate raw flour flavor.
Poach Chicken in Seasoned Broth
  1. Slowly whisk in the chicken bone broth, scraping up any flavorful browned bits from the bottom of the pot.
  2. Add the raw chicken breasts, bay leaves, poultry seasoning, garlic powder, onion powder, kosher salt, and black pepper.
  3. Bring to a gentle boil, then reduce heat to low, cover with the lid, and simmer for 20 to 22 minutes until the chicken registers 165°F (74°C) with an instant-read thermometer.
Cook Thick Homestyle Egg Noodles
  1. Transfer the cooked chicken breasts to a cutting board and shred into tender bite-sized pieces using two forks.
  2. Discard the bay leaves. Bring the aromatic chicken broth back to a lively simmer over medium heat.
  3. Add the thick Amish egg noodles, stirring well. Cook uncovered for 15 to 18 minutes, stirring frequently so noodles do not stick to the bottom, until noodles are tender and chewy and the broth thickens naturally from the noodle starches.
Fold, Cream & Serve Homestyle
  1. Return the shredded chicken to the pot, stir in the heavy cream, and simmer on low for 3 to 4 minutes until thoroughly heated through and velvety.
  2. Taste the gravy and season with additional salt or pepper as desired.
  3. Ladle steaming mounds of chicken and noodles generously over warm garlic mashed potatoes in deep bowls, garnish with freshly chopped parsley, and serve immediately alongside warm buttered dinner rolls!

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 42gProtein: 38gFat: 18gSaturated Fat: 8gCholesterol: 145mgSodium: 720mgPotassium: 580mgFiber: 3gSugar: 3gVitamin A: 2800IUVitamin C: 4mgCalcium: 85mgIron: 3.4mg

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