Amish Egg Noodles with Chicken
Thick, hand-cut egg noodles simmered in rich chicken broth with shredded chicken, a comforting one-pot dish common in Amish farmhouse kitchens.
- Prep
- 40 min
- Cook
- 40 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Rolling pin
- •Large stockpot
- •Sharp knife
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 14
- carbs
- 44
- protein
- 28
- calories
- 420
Instructions
- 1
Mix the flour, eggs, and salt in a bowl. Knead with your hands into a firm dough.
- 2
Roll the dough very thin on a floured surface. Leave it uncovered to dry for 30 minutes.
- 3
Cut the dried dough into thin strips. Set the noodles aside to dry more.
- 4
Put the chicken, onion, celery, and carrots in a stockpot. Cover everything with water.
- 5
Simmer for 1 hour until the chicken is fully cooked and tender.
- 6
Take out the chicken and shred the meat. Throw away the skin and bones.
- 7
Strain the broth and pour it back into the pot. Bring it back to a simmer on the stovetop.
- 8
Add the noodles to the simmering broth. Cook for 8-10 minutes until tender.
- 9
Stir in the shredded chicken and butter. Season with pepper and heat everything through.
- 10
Ladle the hot soup into bowls and serve.
Chef's tips
Let the rolled dough dry for at least 30 minutes before cutting so the noodles hold their shape in the broth.
Storage
Refrigerate in an airtight container up to 3 days.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth to loosen.
Common mistakes to avoid
- •Rolling the dough too thin, which makes the noodles break apart in the broth.
- •Boiling the broth too hard, which can ruin the tender noodles.
Serving suggestions
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