Description
Amish Chicken & Noodles is a comforting, old-fashioned dish featuring tender shredded chicken simmered in flavorful broth with egg noodles, seasoned with garlic, onion, and thyme. Optional heavy cream adds richness, making it a hearty main course perfect for family dinners.
Ingredients
Scale
Chicken & Broth
- 1 1/2 lbs boneless skinless chicken thighs or breasts
- 6 cups low-sodium chicken broth
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Noodles & Finishing
- 12 oz Amish-style egg noodles (or wide egg noodles)
- 1/2 cup heavy cream (optional for extra richness)
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook Chicken: In a large pot or Dutch oven, combine chicken, chicken broth, butter, garlic powder, onion powder, salt, pepper, and thyme. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer uncovered for 25–30 minutes, until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot to mix with the broth.
- Cook Noodles: Bring the broth back to a low boil and stir in the egg noodles. Cook according to the package instructions, approximately 8–10 minutes, until the noodles are tender.
- Add Cream & Season: Stir in the heavy cream if using, and taste the broth. Adjust seasoning with additional salt and pepper as desired.
- Rest & Serve: Let the dish rest for 5 minutes to thicken slightly. Garnish with chopped fresh parsley if desired, and serve warm.
Notes
- The dish thickens as it sits; add extra broth to loosen it if necessary.
- For deeper flavor, use bone-in, skin-on chicken and remove bones before shredding.
- Leftovers reheat well and make a comforting meal prep option.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
