amish chicken noodle recipe
The Best amish chicken noodle recipe
This recipe for Amish-style chicken noodle soup is one of those comfort foods that just feels right in my heart every time I make it. It’s not just a meal—it’s a tradition, and I’ve been passing it down to my kids since they were little. The way the tender chicken melts into the broth, the chewy noodles soaking up every flavorful bite, and that rich, savory taste? It’s simple, but it’s also deeply satisfying. My husband and our three kids—especially my teenage boys who love hearty meals—will eat this straight from the pot. It’s their go-to when they’re sick, when they’re hungry after a long day, or just when they need a warm, homey meal. There’s something about this soup that makes everything feel cozier, like a hug in a bowl.
What I love most about this recipe is how it’s both comforting and balanced. It’s not heavy, but it’s not light either—it’s just right. The Amish way of cooking with fresh, local ingredients means the chicken is juicy and the vegetables are crisp, and the noodles hold up well without getting mushy. My kids swear by it for school lunches, and it’s a staple at family gatherings, whether it’s a Sunday dinner or a potluck. Plus, it’s packed with nutrients. The chicken provides lean protein, the vegetables add fiber and vitamins, and the whole grain noodles give you sustained energy. It’s not just filling—it’s good for you, which is why I always make sure we have a pot simmering when life gets busy. It’s the kind of meal that makes you feel like you’re taking care of yourself, and that’s something I take pride in.
Classic Amish Chicken Noodle Soup
A hearty, comforting soup featuring tender chicken, soft egg noodles, and a rich tomato-based broth. Perfect for cold days and a traditional Amish favorite.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 lb egg noodles
- 1 cup whole milk
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tbsp butter
- 1 tbsp flour
- Salt and pepper to taste
- Fresh parsley, chopped
- Crumbled feta cheese
- Sliced green onions
👨🍳Directions
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1 In a large pot, heat olive oil over medium heat. Season chicken thighs with thyme, oregano, salt, and pepper. Brown chicken on both sides (about 5 mins per side), then remove and set aside.
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2 In the same pot, add chicken broth, bay leaf, and onion. Simmer for 5 minutes. Return chicken to the pot, cover, and simmer for 20-25 minutes until chicken is cooked through. Remove chicken, shred, and set aside.
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3 In a separate saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking for 1 minute. Add tomato sauce, garlic, and a splash of water. Simmer for 5 minutes until thickened. Season with salt and pepper.
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4 In a medium bowl, whisk together milk, egg, salt, and pepper. Gradually add to boiling water in the pot while stirring constantly to cook noodles al dente (about 8-10 minutes). Drain, reserving some pasta water if needed.
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5 Combine shredded chicken, cooked noodles, and tomato sauce in the same pot. Stir well, adding reserved pasta water if necessary to loosen the soup. Simmer for 5 minutes.
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6 Taste and adjust seasoning if needed. Discard bay leaf. Serve hot with optional toppings like fresh parsley, feta cheese, or green onions.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Amish Chicken Noodle Soup Works
This Amish-style chicken noodle soup is a simple yet hearty dish that’s perfect for any occasion—whether it’s a cozy weeknight meal or a gathering with family. The tender chicken and chewy noodles stay together just right, and the rich broth makes it feel like a comforting hug in a bowl. It’s easy to make ahead and reheats beautifully, so it’s ideal for meal prepping or serving at potlucks where you want something reliable and delicious without fuss.
❓ Frequently Asked Questions About Amish Chicken Noodle Soup
1. What is the key difference between the Amish-style Chicken Noodle Soup and traditional versions? The Amish version is made with a simple, rustic broth—often homemade or homemade-style—using just chicken, vegetables, and fresh herbs like thyme and bay leaves. Unlike many commercial recipes, it avoids heavy cream, extra spices, or overly processed ingredients. The noodles are usually homemade (like egg noodles) or simple store-bought pasta, and the broth is simmered slowly for depth of flavor.
2. Can I use store-bought broth instead of making it from scratch? While homemade broth is ideal for authenticity, you can use a high-quality low-sodium chicken broth as a base—just reduce it slightly to concentrate the flavors. Avoid pre-flavored or heavily seasoned broths, as they can overpower the natural taste of the soup. Adding a splash of chicken stock or a few fresh herbs (like parsley or celery) can still enhance the dish.
3. What’s the best way to prepare the noodles to keep them tender? The Amish method often calls for boiling the noodles for just 3–4 minutes (less than commercial pasta) to ensure they stay soft and al dente. Drain them immediately after cooking, reserving some pasta water, then toss them with a little butter or olive oil before adding to the soup. This prevents them from turning mushy. If using egg noodles, they should be cooked until slightly firm.
4. Why does the Amish recipe sometimes include a splash of milk or cream, and is it necessary? Some Amish versions include a small amount of milk or heavy cream (about ¼ cup) for richness, but it’s not essential. The key is balance—too much can make the soup heavy. If you prefer a lighter version, skip it, but the broth’s depth and fresh herbs will still shine. The traditional approach leans toward simplicity, focusing on the broth’s natural flavor.
5. What vegetables are commonly used in Amish Chicken Noodle Soup, and how do they add flavor? Classic Amish ingredients include carrots, celery, onions, and sometimes potatoes or sweet potatoes. The vegetables are typically sautéed in butter or oil before adding broth, which caramelizes their natural sugars for sweetness. Fresh herbs like parsley, thyme, or bay leaves infuse the broth with aromatic warmth, while a touch of garlic or black pepper adds subtle depth. The goal is to keep it simple and flavorful without overpowering the dish.
