Ingredients
Method
- In a large pot or Dutch oven, place the chicken thighs or breasts. Add enough water to fully cover the chicken. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pot and set aside to cool slightly. Reserve about 2 cups of the chicken cooking liquid for later.2 pounds boneless, skinless chicken thighs or breasts
- While the chicken cools, add the chopped onion and minced garlic to the same pot (drain any remaining water). Add a tablespoon of the butter and sauté over medium heat until the onion is softened and translucent, about 5-7 minutes.1 large yellow onion, chopped, 2 cloves garlic, minced, 1/4 cup unsalted butter
- In a separate large pot, bring 6-8 cups of water to a rolling boil. Add a generous pinch of salt and the wide egg noodles. Cook according to package directions until al dente. Drain well and set aside.1 pound wide egg noodles, salt to taste
- Once cool enough to handle, shred the cooked chicken into bite-sized pieces using two forks. Discard any bones or skin if you used bone-in chicken.
- In the pot with the sautéed onions and garlic, melt the remaining butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a smooth paste (a roux).1/4 cup unsalted butter, 1/2 cup all-purpose flour
- Gradually whisk in the reserved 2 cups of chicken cooking liquid, followed by the 8 cups of chicken broth. Bring the mixture to a gentle simmer, stirring to ensure no lumps form.8 cups low-sodium chicken broth
- Stir in the sliced carrots, celery, dried thyme, and black pepper. Continue to simmer for about 10-15 minutes, or until the vegetables are tender-crisp.2 large carrots, peeled and sliced, 2 celery stalks celery stalks, sliced, 1 teaspoon dried thyme, 1/2 teaspoon black pepper
- Add the shredded chicken to the pot. Pour in the milk and stir until well combined. Continue to simmer gently for another 5 minutes, allowing the flavors to meld and the sauce to thicken further. Do not boil after adding milk.2 pounds boneless, skinless chicken thighs or breasts, 1 cup milk (whole milk recommended for richness)
- Add the drained, cooked egg noodles to the pot. Stir gently to coat the noodles evenly with the chicken and sauce mixture. Heat through for a few more minutes.1 pound wide egg noodles
- Taste the mixture and add salt as needed. Ladle the Amish-Style Chicken and Noodles Dinner into bowls. Garnish generously with fresh chopped parsley before serving.salt to taste, 1/4 cup fresh parsley, chopped (for garnish)
Notes
This Amish-Style Chicken and Noodles Dinner Recipe is more than just a meal; it's a taste of tradition and wholesome goodness. Gather your loved ones, whip up this comforting dish, and enjoy a truly heartwarming experience. You won't regret bringing this classic to your table!