Farmhouse Chicken and Noodles

A simple farmhouse classic, these old-fashioned Chicken and Noodles are total comfort food! The affordable, easy dinner recipe is perfect for busy families — prepare a big batch in advance and serve a warm bowl whenever you need a quick and hearty meal. Everyone loves the homemade chicken broth, fluffy noodles, and tender, shredded chicken. Don’t forget the cornbread, buttermilk biscuits, or side salad, too!

How to Make Chicken and Noodles | 1-Minute Video

The ingredients in this pot of homemade Chicken and Noodles are about as basic as it gets, but the classic flavors come together beautifully in a nourishing, cozy dinner. This is one of those great meals that you can let simmer on the stovetop on a quiet Sunday afternoon. It’s relatively low-maintenance and hands-off, but you need to allow a couple of hours for the chicken and broth to cook.

Amish Chicken and Noodles

You get the flavor of chicken noodle soup, but each bowl of this homemade chicken and noodles includes less broth and way more noodles and chicken than your average bowl of soup. A variety of vegetables and herbs season the chicken and broth, while tender noodles are added at the end to thicken the dish and provide satisfying texture. The noodles are infused with the flavor of the chicken, so every component of the meal tastes decadent and delicious. There’s no creamy sauce here, just simple, homemade chicken broth that simmers on the stove top.

A traditional Amish Chicken and Noodles recipe is made in a similar manner, but often uses homemade egg noodles. I’ve shown store-bought egg noodles here, but you can use any noodle shape that your family prefers (a cut spaghetti called Fideo happens to be my kids’ favorite)!

Ingredients

This is just a quick overview of the ingredients that you’ll need for a big pot of homemade chicken and noodles — no cream of chicken soup or flour roux necessary! As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

• Whole chicken: I use a large 5-6 lb. chicken, but you can substitute with 5-6 pounds of your favorite bone-in, skin-on chicken parts (such as chicken thighs or chicken breasts).
• Celery, carrot, and onion: savory vegetables that flavor the broth and meat as they simmer.
• Bay leaf and thyme: simple seasonings that add flavor to the meal. You can include other herbs and seasonings that you like, including garlic or garlic powder, poultry seasoning, fresh parsley, rosemary, oregano, or chives.
• Water: the liquid that cooks the chicken and makes the chicken broth.
• Kosher salt and ground black pepper: to enhance the other flavors in the dish.
• Noodles: I use egg noodles or cut spaghetti, but any pasta shape will work. You’ll just need to adjust the cooking time depending on the package directions for your specific noodles.
• Lemon juice: an acidic note that brightens up the dish at the end.

What seasoning for Chicken and Noodles?

This dish is classically seasoned with celery, carrot, onion, bay leaf, thyme, salt, pepper, and lemon juice. You can feel free to add any other seasonings that you like, such as parsley, oregano, basil, rosemary, and garlic.

Which noodles to use?

I’ve shown wide egg noodles here, but cut spaghetti (or fideo spaghetti tagliati) is the shape that my boys love most. You can substitute with just about any other pasta that you like, such as ditalini, orzo, or orecchiette. For a more traditional Amish Chicken and Noodles recipe, make homemade egg noodles!

When you substitute with a different pasta shape, you may need to adjust the cooking time. The wide egg noodles require 6-8 minutes, while the cut spaghetti is very thin, so it’s al dente in about 5 minutes. Just check the package for your pasta to know how long it will take.

How to Make Chicken and Noodles

The process is very easy — just make sure that you allow plenty of time for cooking the chicken and making the broth. This isn’t a last-minute 30-minute meal for busy weeknights, unless you prep it ahead and just reheat the dish when you’re ready to serve.

1. Cook the Chicken. Place the chicken in a large Dutch oven and add the celery, carrot, onion, bay leaf, and thyme. Pour in the water and season with salt and pepper. Cover the pot and cook for 1 – 1 ½ hours, or until the chicken is practically falling off the bone. Turn off the heat and let the chicken rest in the broth for 30 minutes.
2. Shred the Chicken. Remove the chicken from the broth and shred into medium-size pieces. Discard the skin and bones.
3. Strain the Broth. Strain the broth through a mesh sieve and return it to the pot. Discard the vegetables and herbs.
4. Cook the Noodles. Add the chicken to the broth and bring to a simmer. Stir in the noodles and cook for 6-8 minutes for wide egg noodles, or until the pasta is al dente.
5. Add the Lemon Juice. Turn off the heat and stir in the lemon juice. Taste and season with additional salt and pepper, if necessary. Ladle into bowls, garnish with fresh herbs, and serve!

What to Serve with Chicken and Noodles

The old-fashioned dish is delicious served with any of these easy sides:

• House Salad with Candied Pecans, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, or a Wedge Salad
• 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Sweet Potato Biscuits, Drop Biscuits, or Cheese Biscuits
• Old-Fashioned Southern Corn Sticks, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, or Honey Cornbread
• Corn Muffins, Sweet Cornbread Muffins with Brown Sugar, or 3-Ingredient Sour Cream Muffins
• Two-Ingredient Pumpkin Muffins, Pumpkin Bread, or Applesauce Pumpkin Muffins
• Cranberry Orange Bread or Cranberry Muffins
• Cheddar Chive Beer Bread (No Yeast, No Knead) or Honey Beer Bread
• Homemade Crescent Rolls or Soft Dinner Rolls
• A loaf of crusty Dutch Oven Bread or French Baguette

Crock Pot Chicken and Noodles

You can make this crockpot chicken, too! To prepare this recipe in a slow cooker, cook the chicken, vegetables, herbs, and water in a Crock Pot on LOW for about 8 hours (or until the chicken is fall-apart tender). Strain the broth and shred the chicken, as instructed, and then transfer to a pot on the stovetop to boil the pasta.

You might also like this Creamy Crockpot Chicken and Noodles recipe, in which the egg noodles cook right in the slow cooker with the chicken and broth.

Preparation and Storage Tips

• Make Ahead: Cook the recipe in advance, allow it to cool to room temperature, and then store in an airtight container in the refrigerator for up to 3 days.
• You might notice that the broth has a gelatinous texture when it’s chilled. This is completely normal, so don’t worry! When you simmer a fresh chicken — complete with bones, skin, and meat — you extract the collagen from the bones. This collagen in the bones causes the broth to gel. It’s completely natural, and it only happens in rich, well-made chicken stock. The broth will become smooth again when it’s reheated.
• Leftovers will keep in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
• To reheat: Place in a saucepan. Cover and cook over low heat, just until warmed through (about 5 minutes). You can also reheat individual servings in the microwave for 1-2 mins.

Tips for the Best Chicken and Noodles Recipe

• Use a whole chicken for the best flavor. You can substitute with bone-in, skin-on chicken parts of your choice, such as chicken thighs or chicken breast, but I don’t recommend using boneless, skinless chicken pieces here.
• Just about any noodles will work here. I’ve shown wide egg noodles, but cut spaghetti, orzo, and ditalini are all good options as well.
• Don’t be shy with the salt and pepper. Taste the broth as you go, and add more salt and pepper as needed. It’s a big pot of broth, so it needs plenty of seasoning.
• Cook the noodles according to the package directions for al dente, so that they don’t get mushy and overdone. If you’re prepping the chicken and broth in advance, wait to add the pasta until just before serving.
• For a shortcut, skip the homemade chicken broth and use 12 cups of high-quality store-bought broth. Shred the meat from a large store-bought rotisserie chicken (you should have about 3-4 cups of shredded meat total). Simmer the broth and the chicken, add the noodles, and cook until the noodles are tender.

More Chicken and Noodle Recipes to Try

• Creamy Chicken and Noodles
• Easy Chicken Noodle Soup
• Chicken Noodle Casserole (from scratch)
• Creamy Chicken Pasta with Bacon and Frozen Peas
• Chicken and Noodles Casserole
• Crock Pot Chicken and Noodles
• Lemon Chicken Soup with Orzo Pasta
• Chicken Ramen Noodles in Peanut Sauce
• Dump-and-Bake Chicken Paprikash and Noodles

Farmhouse Chicken and Noodles

5 from 1 vote

Prep: 20 minutes minutes

Cook: 1 hour hour 40 minutes minutes

0 minutes minutes

Total: 2 hours hours

Servings 4 quarts total (about 8 servings of 2 cups each)

Calories 300 kcal

A simple farmhouse classic, these old-fashioned Chicken and Noodles are total comfort food!

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Ingredients

  

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• 1 large whole chicken, gizzards removed (about 5 ½ – 6 lbs.)
• 1 celery rib, cut into 4 large chunks
• 1 large carrot, cut into 4 large chunks
• 1 onion, peeled and cut into 4 large chunks
• 1 bay leaf
• 2 sprigs fresh thyme
• 3 quarts cool water (or just enough to barely cover the chicken)
• 1 ½ tablespoons kosher salt
• 1 teaspoon ground black pepper
• 1 lb. uncooked egg noodles (or other pasta of choice)
• 2 tablespoons lemon juice
• Optional garnish: chopped fresh herbs such as parsley or thyme

Instructions

• Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
• Cover the pot and bring to a simmer. Cook for about 1 – 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
• Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
• Strain the broth and return to the pot. Discard the vegetables and herbs.
• Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.

Video

Notes

• To prepare this recipe in a slow cooker, cook the chicken, vegetables, herbs, and water in a Crock Pot on LOW for about 8 hours (or until the chicken is fall-apart tender). Strain the broth and shred the chicken, as instructed, and then transfer to a pot on the stovetop to boil the pasta.
• Use a whole chicken for the best flavor. You can substitute with bone-in, skin-on chicken parts of your choice, such as chicken thighs or chicken breast, but I don’t recommend using boneless, skinless chicken pieces here.
• Just about any noodles will work here. I’ve shown wide egg noodles, but cut spaghetti, orzo, and ditalini are all good options as well.
• Don’t be shy with the salt and pepper. Taste the broth as you go, and add more salt and pepper as needed. It’s a big pot of broth, so it needs plenty of seasoning.
• Cook the noodles according to the package directions for al dente, so that they don’t get mushy and overdone. If you’re prepping the chicken and broth in advance, wait to add the pasta until just before serving.
• For a shortcut, skip the homemade chicken broth and use 12 cups of high-quality store-bought broth. Shred the meat from a large store-bought rotisserie chicken (you should have about 3-4 cups of shredded meat total). Simmer the broth and the chicken, add the noodles, and cook until the noodles are tender.

Nutrition

Serving: 2cupsCalories: 300kcalCarbohydrates: 43gProtein: 21gFat: 4gSaturated Fat: 1gCholesterol: 39mgSodium: 1351mgPotassium: 247mgFiber: 2gSugar: 2gVitamin A: 33IUVitamin C: 2mgCalcium: 18mgIron: 1mg

Keyword: amish chicken and noodles, chicken and noodles, crock pot chicken and noodles

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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This recipe was originally published in August, 2020. The photos were updated in September, 2022.