Amish Country Chicken and Noodles
Slow-simmered chicken shredded into a rich broth thickened with wide homemade egg noodles, a comfort dish found on Holmes County tables and at Amish restaurant buffets.
- Prep
- 30 min
- Cook
- 120 min
- Total
- 150 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large stockpot
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 20
- carbs
- 44
- protein
- 28
- calories
- 480
Instructions
- 1
Put the whole chicken, water, celery, carrot, and onion into a large stockpot.
- 2
Bring to a boil. Lower the heat, cover, and simmer for about 90 minutes until the chicken falls off the bone.
- 3
Take out the chicken and let it cool slightly. Shred the meat, then throw away the skin and bones.
- 4
Pour the broth through a strainer, throwing away the vegetables. Pour the broth back into the pot.
- 5
Mix the flour, eggs, melted butter, and a pinch of salt until a firm dough forms.
- 6
Roll the dough thin on a floured counter and let it dry for 30 minutes. Cut into wide strips.
- 7
Bring the broth to a gentle boil. Drop in the noodles a handful at a time, stirring so they do not stick.
- 8
Simmer for 15 to 20 minutes until the noodles are tender and the broth thickens slightly.
- 9
Stir the shredded chicken back into the pot. Season with salt and pepper.
- 10
Serve hot. Ladle over mashed potatoes if desired.
Chef's tips
Let the rolled noodle sheets dry for at least 30 minutes before cutting so they hold their shape in the simmering broth.
Storage
Refrigerate up to 4 days; the noodles will continue to absorb broth as it sits.
Reheating
Reheat over low heat, adding extra chicken stock to loosen the sauce.
Common mistakes to avoid
- •Boiling the noodles too hard, which makes them gummy.
- •Not skimming the broth, leaving it greasy instead of clean-tasting.
Serving suggestions
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