Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Get the chicken simmering
Pull the giblets out of a 3- to 4-pound whole chicken and set the bird in a big stockpot or Dutch oven. Pour in enough water to cover it completely. Stir in the bouillon granules, butter, and bay leaves, then bring it up to a boil nice and slow. Turn the heat down, cover, and let it simmer until the chicken is fall-apart tender, about 1 to 1 1/2 hours. The longer it goes, the richer that broth gets.
- 2
Strain the broth
Lift the chicken out onto a cutting board to cool for a few minutes. Strain the broth through a colander lined with cheesecloth, then skim off and toss any fat floating on top. You want that broth clean and golden.
- 3
Pick the meat
Once the chicken is cool enough to handle, pull the meat off the bones and shred or chop it into bite-sized pieces. Toss the bones. Keeping the pieces small means you get a little chicken in every forkful.
- 4
Cook the noodles right in the broth
Return 4 cups of the broth to the pot (save the rest for reheating leftovers or another recipe) and bring it back to a boil. Stir in the frozen egg noodles, drop the heat, cover, and simmer until the noodles are tender and most of the liquid has cooked down, about 12 to 15 minutes.
- 5
Bring it together
Stir the shredded chicken back in and season with the salt and pepper. Scatter a little minced fresh parsley over the top if you like a pop of color. Serve it up in bowls, or do it the old-fashioned way and spoon it right over a mound of creamy mashed potatoes.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Grandma's Amish Chicken and Noodles
Created by: HomeCooking
Ingredients
- 3 1/2 lb whole chicken
- 2 tbsp chicken bouillon granules
- 2 tbsp butter
- 6 bay leaves
- 12 oz frozen egg noodles
- 3/4 tsp salt
- 1/2 tsp black pepper
- fresh parsley
Instructions
- Get the chicken simmeringPull the giblets out of a 3- to 4-pound whole chicken and set the bird in a big stockpot or Dutch oven. Pour in enough water to cover it completely. Stir in the bouillon granules, butter, and bay leaves, then bring it up to a boil nice and slow. Turn the heat down, cover, and let it simmer until the chicken is fall-apart tender, about 1 to 1 1/2 hours. The longer it goes, the richer that broth gets.
- Strain the brothLift the chicken out onto a cutting board to cool for a few minutes. Strain the broth through a colander lined with cheesecloth, then skim off and toss any fat floating on top. You want that broth clean and golden.
- Pick the meatOnce the chicken is cool enough to handle, pull the meat off the bones and shred or chop it into bite-sized pieces. Toss the bones. Keeping the pieces small means you get a little chicken in every forkful.
- Cook the noodles right in the brothReturn 4 cups of the broth to the pot (save the rest for reheating leftovers or another recipe) and bring it back to a boil. Stir in the frozen egg noodles, drop the heat, cover, and simmer until the noodles are tender and most of the liquid has cooked down, about 12 to 15 minutes.
- Bring it togetherStir the shredded chicken back in and season with the salt and pepper. Scatter a little minced fresh parsley over the top if you like a pop of color. Serve it up in bowls, or do it the old-fashioned way and spoon it right over a mound of creamy mashed potatoes.