Go Back
+ servings
Close up side shot of two bowls of old fashioned chicken and noodles
Print Pin
5 from 1 vote

Farmhouse Chicken and Noodles

A simple farmhouse classic, these old-fashioned Chicken and Noodles are total comfort food!
Course Dinner
Cuisine American
Keyword amish chicken and noodles, crock pot chicken and noodles
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
0 minutes
Total Time 2 hours
Servings 4 quarts total (about 8 servings of 2 cups each)
Calories 300kcal
Author Blair Lonergan

Ingredients

  • 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 pepper
  • 1 lb. cut spaghetti (or other noodles of choice, such as egg noodles)
  • 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 5-6 minutes, 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.

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.

Nutrition

Serving: 2cups | Calories: 300kcal | Carbohydrates: 43g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 1351mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg