I love chicken and noodles. They’re so wholesome, they’re simple, a great meal for a cold, winter day, and they’re known to help you feel better in a flash if you’re feeling under the weather!
I’m not usually one for chicken and noodle soup, it’s ok once in a while, but these chicken and noodles with thick, Amish-style egg noodles and seasoned, shredded chicken, these I can eat all day! This recipe goes together super easily and is great for a busy, cold day when you don’t want to be glued to the kitchen.
I cook a chicken up fresh for this dish, but you could absolutely use your leftover chicken instead of cooking off a whole chicken. I usually make these and then, if I had a large chicken and have quite a bit leftover, I’ll throw the meat in the fridge and use it to make chimichangas or one pot pot pie the next day and save time.
This dish is the ultimate comfort food. Reminiscent of Amish style chicken and noodles that you would expect at a chicken and noodle dinner or Amish-style restaurant it makes me want to curl up under a warm blanket and enjoy the savory goodness. Using pastured chicken from our own freezer is even better and more rewarding.
I have always purchased frozen egg noodles for this dish to save time, but throwing together your own egg noodles is not difficult. If you have the time and want to, fresh egg noodles are a great substitution for sure!
You can serve them over a batch of mashed potatoes and a side of steamed carrots and you have a winner, winner, chicken dinner (pun intended)!
Amish chicken and noodles are the best comfort food. Slow-cooked chicken, coupled with delicious egg noodles soaked in broth, perfect served over mashed potatoes.
- 1 Whole Chicken (pasture raised is best)
- 1 Quart Chicken Broth
- 16 Ounces Frozen Egg Noodles, or make your own
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 in Onion , chopped in half
- 1-3 Stalks of Celery , roughly chopped
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Parsley
- 1/2 teaspoon Celery Salt
- Clean your chicken, if it contains giblets, remove and save for another use.
- Place your chicken in a pressure cooker, fill with water about 1/4 of the way up. Note: If you don't have a pressure cooker stick it in your crockpot with a bit of water and cook on low for 4-8 hours (about an hour per pound).
- Place celery, onion, oregano, parsley, celery salt and a bit of sea salt and pepper on the chicken.
- Lock pressure cooker lid in place, and place on weight. Bring up to pressure and allow to cook at pressure for 25 minutes. Allow pressure to decrease naturally.
- While your chicken is cooking, you can place the noodles in a 5 quart pan with the chicken broth. You don't need to turn them on, but you can get them in some liquid while you wait. If you're making your own noodles, now is a great time to get those started.
- When pressure has decreased, go ahead and remove the pressure cooker lid. Discard onion and celery. Place remaining liquid in the 5 quart pan with the noodles and broth.
- Start cooling off your chicken (I put mine in some cold water). Remove the skin. Start removing the chicken from the bone and shredding up. Place shredded up chicken in 5 quart pan with noodles and broth.
- Stir everything together. Place pot on stove and bring to a simmer over medium-low heat, stirring occasionally. Simmer for about 20-30 minutes or until noodles are tender and liquid has cooked down.
If yours didn't cook down well, you can add some arrowroot powder to the liquid to thicken it quickly.
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