Amish egg noodle chicken soup recipes - Main course

Author: Kim Eckart  

This easy chicken noodle soup recipe calls for cooked chicken breast, a mix of vegetables and Amish Kitchens® Wide Egg Noodles. This chicken noodle soup uses Amish noodles.

Chicken Soup with Amish Noodles

Chicken Soup with Amish Noodles
This chicken noodle soup uses Amish noodles. The Amish egg noodles and shredded chicken hold up well to the spicy tomato broth and the veggies you (optionally) add.
Provided by: The Gifted Gabber
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12
  • 1 tablespoon butter (or olive oil )
  • 1 tablespoon Garlic (minced )
  • 1 Yellow onion (diced )
  • 2 ribs Celery (chopped (optional) )
  • 2 cups Carrots (shredded )
  • 1 teaspoon Thyme
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 8 cups Tomato broth (or chicken broth, divided*)
  • 1 package Amish egg noodles
  • 2 cups Chicken breast (shredded; (about 3 chicken breasts))
  • 2 Bay leaves
  • Calories: 78 kcal
  • Carbohydrate: 8 g
  • Protein: 9 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Cholesterol: 24 mg
  • Sodium: 1307 mg
  • Fiber: 1 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Add one tablespoon of butter or oil to large stockpot and heat over medium heat. Saute garlic, onion, celery, carrots, and seasonings in pot until onions are translucent.
  2. Add the broth to the pot. Cover and simmer 20 minutes.
  3. Add noodles, chicken, and bay leaves. Check seasoning flavor and add more if needed.
  4. Simmer uncovered for at least 15 minutes before serving.
Notes: Amish Egg Noodle Recipe: 4-Ingredient Simple Amish, Buttered egg noodles are a common dish in many homes, but the Amish take it up a notch with chicken broth. They also soak the noodles instead of boiling

Amish Noodles with Chicken

Amish Noodles with Chicken 1/2 Stick of Butter, browned 1 Can Cream of Chicken Soup 2 Duration: 4:43

Amish Chicken Noodle Soup

Amish Chicken Noodle Soup
The simplicity of Amish cooking is what makes it so good. They use time-tested methods and ingredients like adding apple to this chicken noodle soup to help balance the flavors.
Provided by: CDKitchen
Total time: 165 minutes
Cook time: 145 minutes
Yields: 6 servings
Number of ingredients: 10
  • 3 pounds whole or cut up chicken
  • 2 quarts water
  • 2 teaspoons salt
  • 1 1/2 cup chicken stock
  • 2 cups sliced celery
  • 2 cups peeled and sliced carrots
  • 1 tart apple, seeded and chopped, peeled if desired
  • 1 cup chopped onions
  • 1 dash black pepper
  • 4 cups uncooked egg noodles
How to cook:
  1. Place the chicken, water, and salt in a large stockpot or Dutch oven over medium-high heat. Bring to a boil then reduce the heat to a simmer. Cover the pot and let the chicken cook until it is falling off the bones, about 2 to 2 1/2 hours.
  2. Carefully remove the chicken from the pot and set aside to cool. Strain the broth and return the broth the the pot. Remove the bones from the chicken when it is cool enough to handle. Return the chicken meat to the pot with the strained broth.
  3. Add the chicken stock, celery, carrots, apple, onions, and black pepper. Cover the pot and cook at a low simmer until the vegetables are tender, about 15-20 minutes.
  4. Add the egg noodles to the pot. Bring to a simmer again and let cook for 8-10 minutes or until the noodles are cooked.
  5. Serve the soup hot.
Notes: Pennsylvania Dutch Chicken Pot Pie, Amish Chicken Pot Pie is a staple in the Pennsylvania Dutch community. Brothy and full of flavor, the homemade noodles add texture and body to this stew.

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup
This Classic Chicken Noodle Soup comes together in just 30 minutes. It is warm and comforting, and the whole family will love it!
Provided by: Melissa Griffiths - Bless This Mess
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large ribs of celery, chopped
  • 4 large carrots, peeled and chopped
  • 2 chicken breast, cut into bite-sized pieces OR 2-3 cups shredded cooked chicken or turkey
  • 4-6 cloves garlic, minced
  • 6 cups chicken stock
  • 1 tablespoon dried parsley (or 3 tablespoons fresh, finely chopped)
  • 2 cups egg noodles
  • Salt and pepper to taste (at least 1 teaspoon each)
  • Calories: 349 calories
  • Sugar: 7.6 g
  • Sodium: 815.8 mg
  • Fat: 14.8 g
  • Saturated Fat: 3.1 g
  • Trans Fat: 0 g
  • Carbohydrate: 30.4 g
  • Fiber: 2.9 g
  • Protein: 23.5 g
  • Cholesterol: 61.9 mg
How to cook:
  1. In a large Dutch oven or stock pot over medium high heat, warm the oil. When the oil is hot and shimmering. add the onion, celery, and carrots. Cook, stirring often, until the onions are translucent and the other veggies are starting to get tender, 6-8 minutes.
  2. Add the garlic and the chicken (raw or cooked) and cook until the garlic is fragrant, about 1 minute. Add the vegetable stock. Bring the mixture to a boil and then reduce the heat so that it simmers. Add the parsley. Simmer until the vegetables are tender, 10-15 minutes. Add the noodles and cook just until the noodles are al dente (the time will depend on the type you use), stirring often. Remove the soup from the heat and add additional herbs and salt and pepper to taste.
Notes: Amish Chicken & Noodle Soup Recipe, Our AMISH CHICKEN AND NOODLES are the ultimate comfort food! Egg noodles and chicken, in a thick, rich broth, piled over mashed potatoes! · ·

Chicken Noodle Soup

Chicken Noodle Soup
This easy chicken noodle soup recipe calls for cooked chicken breast, a mix of vegetables and Amish Kitchens® Wide Egg Noodles.
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 9
  • 1 (12 ounce) bag Amish Kitchens® Wide Noodles
  • 32 ounces chicken broth
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 3 tablespoons chopped parsley
  • 1 teaspoon dried thyme
  • 16 ounces boneless, skinless chicken breast cubed and precooked
  • 1 (16 ounce) bag frozen mixed vegetables
  • Salt and pepper, to taste
How to cook:
  1. Cook Amish Kitchens® Wide Egg Noodles as directed and drain.
  2. In a large soup pot, add broth, onions and celery and cook for 8 minutes or until the vegetables are tender. Add remaining ingredients and simmer covered for 20 minutes. Uncover and add cooked noodles. Continue to cook for 10 minutes. Season with salt and pepper. Serve.
  3. Variation: Stir in a heaping teaspoon of pesto to each individual serving and a sprinkle of grated parmesan cheese.
Notes: Chef John's Homemade Chicken Noodle Soup Recipe, Used the chicken and the broth with some homemade amish egg noodles; plus all other ingredients. Did not have chicken fat so I used canola oil instead.
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