Amish-Style Chicken And Noodles Recipe
In a world of intensive cooking with the latest and greatest kitchen gadgets, it's nice to step back from time to time and cook in a more no-frills way. With this Amish-style chicken and noodles recipe, you can do exactly that, and we have recipe developer Stephanie Rapone to thank for it. "This dish has an emotional connection for me — it reminds me of the turkey and noodles my grandmother used to make at holidays growing up," Rapone describes. Once you cook up this dish, it just might strike a similar nostalgic chord.
So, what exactly makes a dish "Amish-style?" According to Rapone, it mostly has to do with the simple nature of the cooking. "This is a very traditional Amish recipe, which is very simple with very simple ingredients and cooking methods (no fancy electric appliances needed)," she explains. Indeed, you'll need just a good old oven to get the cooking done — you'll be using both the oven itself and the stovetop. All told, this recipe yields a savory delight that truly pleases any palate, so it makes for a great family dinner that you'll surely return to again and again.
Gather the ingredients for Amish-style chicken and noodles
It really doesn't take much to whip together this Amish-style chicken and noodles recipe. You'll need a whole chicken, and make sure to remove the giblets, along with some Amish-style egg noodles. You'll also need some celery, an onion, salt, pepper, unsalted butter, and some chicken bouillon base.
Cook the chicken and vegetables
Start by preheating your oven to 425 F. Then, rinse the celery off and cut three of the stalks into 3-inch pieces, then put them into a large oven-safe pot or Dutch oven. Finely dice the other two stalks, then set those aside for the time being. Cut the onion into six pieces then add those to the pot as well.
Now, let's focus on that whole chicken. "For this recipe, you really need to start with a whole fresh chicken and cook it yourself," Rapone says of her special method. "Just jumping into it with shredded chicken and noodles doesn't create the same flavor. I use a slightly modified version of cooking the chicken in that I choose to braise it in the oven, instead of boiling it on the stove top." As a result, she says that the skin is crispier and the broth tastes more concentrated, so it's a win-win. Season the chicken, both inside and out, with the salt and pepper, and get seasoning under the skin as much as possible.
Cook the chicken and veggies, then rest and shred the meat
Place the chicken on top of the veggies, and pour in 2 cups of water. Place a lid on the pot and pop the whole thing into the oven, and the dish to cook for 1 ½ hours — you'll know the chicken is ready once the thigh registers at least 160 F. Be mindful of overcooking, otherwise "the white meat will be tough by the time you get to the final stage," Rapone warns.
Once the chicken is done cooking, remove it from the pot and place it onto a carving board, but allow it to rest for 20 to 30 minutes. Remove the vegetables from the pot as well, then strain the liquid from the pot into a fat separator. Place the pot back on the stovetop, though, as you'll be using it again soon. After the chicken has had a chance to rest, shred up all of the meat, then set it aside.
Cook the noodles and add in the shredded chicken
With the pot still on the stovetop, turn the heat up to medium and add in the butter. Then add that finely chopped celery from earlier and let it soften, just until it begins to brown. Next, add the strained chicken broth into the pot, followed by 2 cups of water, and finish off with 1 teaspoon of bouillon.
Bring the liquid to a boil, then add in the noodles. If there isn't already, add enough water to just cover the noodles, then cover the pot with a lid and boil for 10 minutes. After that time is up, remove the lid, add in the shredded chicken, replace the lid, and lower the heat so that the dish stays at a simmer for 10 to 15 minutes. Be sure to stir everything up every 5 minutes.
Finish cooking the chicken and noodles, then serve
Once the dish has simmered for 10 to 15 minutes with the lid on, remove the lid and allow it to keep simmering as the chicken heats through, most of the liquid is absorbed, and the noodles are tender. Give the dish a taste — you could add another teaspoon of bouillon if you want even more chicken flavor, or you could add salt and pepper to taste. If it tastes good as is, however, then you're good to serve this Amish-style chicken and noodles right up.
This is a fulfilling dish on its own, though Rapone does recommend "some simple vegetable side, like peas or carrots," should you seek a pairing option. This recipe definitely takes some time in the kitchen, but with the oven doing most of the work, you can spend your time basking in the savory, rich flavors that this dish yields.
- 5 ribs celery, divided
- 1 yellow onion
- 1 whole (4-pound) chicken, giblets removed and patted dry
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon fresh ground black pepper, plus more to taste
- 4 cups water, divided
- 2 tablespoons unsalted butter
- 1 teaspoon chicken base (bouillon)
- 16 ounces Amish-style egg noodles
- Preheat the oven to 425 F.
- Rinse the celery. Cut 3 of the stalks into 3-inch pieces and place them into a large pot with a lid. Finely dice the remaining 2 stalks and set them aside. Cut the onion into sixths and add to the celery in the pot.
- Season the chicken with 1 tablespoon of salt and 1 teaspoon of pepper inside and out, getting under the skin where you can.
- Place the chicken on top of the vegetables. Carefully pour in 2 cups of water. Place the lid on the pot and place it in the preheated oven. Cook for 1 ½ hours, until the thigh's temperature is 160 F.
- Once the chicken is cooked through, remove it from the pot and let it rest on a carving board for at least 20 to 30 minutes. Once the chicken is done resting, shred the meat and set it aside.
- Remove the veggies, then strain the rest of the liquid into a fat separator. Return the pot to the stovetop.
- Add the butter to the pot and turn the heat to medium. Once the butter is melted, add the finely chopped celery. Sauté until soft and just starting to brown.
- Add in the strained chicken broth and the remaining 2 cups of water and stir. Add 1 teaspoon of the bouillon.
- Bring to a boil. Add the noodles, then place a lid on the pot and boil for 10 minutes. Remove the lid, stir, and add the shredded chicken. Reduce heat to a simmer, place the lid on the pot, and cook for another 10 to 15 minutes, stirring every 5 minutes. Remove the lid and continue to simmer until the chicken is heated through, most of the liquid has been absorbed, and the noodles are tender all the way through. Taste and add another teaspoon of bouillon, if desired. Season with salt and pepper to taste.
- Serve the chicken and noodles right away.
| Calories per Serving | 772 |
| Total Fat | 37.6 g |
| Saturated Fat | 12.0 g |
| Trans Fat | 0.4 g |
| Cholesterol | 223.9 mg |
| Total Carbohydrates | 57.5 g |
| Dietary Fiber | 3.5 g |
| Total Sugars | 3.0 g |
| Sodium | 1,149.0 mg |
| Protein | 48.5 g |
