Entree: United States – Ohio (Great Lakes United States) – Ohio Amish Chicken and Noodles

Serving Size: 6

Approximate Time

Prep 50 min

Cook 50 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, about 4 lb (1.8 kg), cut into 8–10 pieces (approx. 3 lb / 1.4 kg usable meat)
- 10 cups (2.4 L) water
- 1 large yellow onion, halved (about 8 oz / 225 g)
- 3 carrots, peeled and halved (about 8 oz / 225 g)
- 3 celery stalks, halved (about 6 oz / 170 g)
- 4 garlic cloves, smashed
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 bay leaves
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 4 tbsp (60 g) unsalted butter, divided
- 3 cups (360 g) all-purpose flour
- 4 large eggs
- 2 tbsp (30 ml) whole milk
- 1/2 tsp (3 g) fine salt (for noodles)
- 1/4 tsp (1 g) ground black pepper (for noodles)
- 2 tbsp (16 g) unsalted butter, melted (to toss noodles)
- 2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut for mashing
- 1/2 cup (120 ml) whole milk, warmed (for mashed potatoes)
- 4 tbsp (60 g) unsalted butter (for mashed potatoes)
- 2 tbsp (8 g) chopped fresh parsley, plus extra for garnish
- Optional: 1/2 cup (120 ml) heavy cream (to enrich broth, optional)

Instructions

Short Description:
Hearty Amish-style chicken and wide homemade egg noodles simmered in a rich, seasoned chicken broth and served over creamy mashed potatoes for a comforting, full main course.

Regional Notes:
This Ohio Amish version emphasizes wide, homemade egg noodles and a home-simmered chicken broth, reflecting Pennsylvania Dutch/Amish cooking in northern Ohio. It is traditionally served over mashed potatoes rather than plain noodles, giving the dish a substantial, homestyle structure favored in Ohio Amish kitchens.

1. Prepare the broth: In a large stockpot, add the chicken pieces and 10 cups (2.4 L) water. Bring to a simmer over medium-high heat, skimming foam that rises to the surface. Add the onion, carrots, celery, garlic, thyme, bay leaves, 1 1/2 tsp (8 g) kosher salt, and 1/2 tsp (1.5 g) black pepper.
2. Simmer gently, uncovered or partially covered, for 45–60 minutes until the chicken is very tender and the broth is flavorful. Keep the temperature at a low simmer — not a boil — to keep the broth clear.
3. While the broth simmers, make the mashed potato base: Place potatoes in a pot, cover with cold salted water, bring to a boil, and cook until fork-tender, about 15–20 minutes. Drain well. Mash with 4 tbsp (60 g) butter and 1/2 cup (120 ml) warmed milk until smooth; season with salt and pepper to taste. Keep warm.
4. Make the noodle dough: In a large bowl, combine 3 cups (360 g) flour and 1/2 tsp (3 g) fine salt. Make a well in the center and add 4 large eggs and 2 tbsp (30 ml) milk. Mix with a fork to incorporate, then use your hands to bring the dough together. Add a little water or flour as needed to form a soft, non-sticky dough. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Wrap in plastic and rest 20–30 minutes.
5. Finish the broth and prepare the chicken: When the chicken is tender, remove the pot from heat. Using tongs, transfer chicken pieces to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding solids. Skim excess fat from the surface of the strained broth (reserve a tablespoon if you like for flavor). Taste broth and adjust seasoning. If you prefer a richer, slightly creamy broth, stir in up to 1/2 cup (120 ml) heavy cream now and reheat gently.
6. Shred the chicken: When cool enough to handle, remove skin and bones and shred the meat into bite-size pieces (discard bones/skin or save for stock). Measure and reserve about 3–4 cups (720–960 ml) shredded chicken for the noodles; any extra can be chilled for another use.
7. Roll and cut noodles: Divide rested dough into 2 pieces. On a lightly floured surface, roll each piece to about 1/16–1/8 inch (1.5–3 mm) thickness. Using a knife or bench scraper, cut into wide noodles about 1/2 inch (1.3 cm) wide (traditional Amish style). Toss cut noodles lightly with 2 tbsp (16 g) melted butter to prevent sticking and let them dry on a floured tray for 10–15 minutes.
8. Cook noodles in broth: Bring the strained broth to a gentle simmer in a large pot. Add the noodles in batches so they are not overcrowded and simmer until tender, 3–6 minutes depending on thickness. Stir gently to prevent sticking. When noodles are nearly cooked, add the shredded chicken to warm through and adjust seasoning with salt and pepper. If you want a slightly thicker sauce, melt 1–2 tbsp (15–30 g) butter in a small pan, whisk in 1–2 tbsp (8–16 g) flour to make a roux, cook 1 minute, then whisk into the simmering broth until slightly thickened.
9. Finish and assemble: Stir 2 tbsp (8 g) chopped fresh parsley into the chicken-and-noodle mixture. Place a generous scoop of mashed potatoes in the center of each warm serving plate. Spoon the chicken, noodles, and broth over the mashed potatoes so the potatoes soak up the sauce. Garnish with additional parsley and a grind of black pepper.
10. Serve hot: Serve immediately with crusty bread or a simple green vegetable on the side if desired. Leftovers keep in the refrigerator for 3–4 days; reheat gently on the stove with a splash of water or stock to loosen.