Name: Amish Chicken and Noodles (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Chicken-bone-in, skin-on thighs; 1 tsp Salt; 1/2 tsp Black pepper; 1 lb Wide egg noodles; 8 cups Chicken broth; 1 Onion-chopped; 2 Carrots-chopped; 2 Celery stalks-chopped; 2 Bay leaves; 1/2 cup Butter; 1/2 cup All-purpose flour; 2 cups Chicken broth (from Broth group); 1 cup Heavy cream; 1/4 tsp Nutmeg

Recipe tier

A comforting and hearty dish featuring tender chicken in a creamy, flavorful broth with wide egg noodles.

Total 1h 30m

Serves 6

Steps 9

Ingredients 16

Soundtrack the cook

Slow simmer · 113 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Chicken
2 lbs 900 g Chicken-bone-in, skin-on thighs
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Noodles
1 lb 450 g Wide egg noodles
Broth
8 cups 1.9 L Chicken broth
1 1 Onion-chopped
2 2 Carrots-chopped
2 2 Celery stalks-chopped
2 2 Bay leaves
Cream Sauce
cup 120 mL Butter
cup 60 g All-purpose flour
2 cups 480 mL Chicken broth (from Broth group)
1 cup 240 mL Heavy cream
tsp 1.25 mL Nutmeg
Salt to taste
Pepper to taste

Equipment

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Instructions

🎙️ Cook with voice coach

Season Chicken with salt and pepper.
Place Chicken in a large pot and cover with 6 cups of water. Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until chicken is cooked through.
Remove chicken from pot and let cool slightly. Shred the chicken, discarding skin and bones. Reserve 2 cups of the cooking liquid.
In a separate large pot, combine Broth ingredients and 6 cups of chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
While the broth simmers, prepare the Cream Sauce. In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in 2 cups of chicken broth (from Broth group) until smooth. Bring to a simmer, then stir in Heavy cream and Nutmeg. Season with Salt and Pepper to taste.
Add shredded Chicken and reserved 2 cups of cooking liquid to the simmering broth. Bring to a gentle boil.
Add Noodles to the pot and cook according to package directions, or until tender.
Stir in Cream Sauce and heat through. Serve immediately.