I was scrambling to pull dinner together one weeknight after soccer practice ran late, and my pantry wasn’t exactly giving me a lot of inspiration. You know the kind of night: everyone’s hungry, the fridge is half-empty, and the energy to whip up something elaborate just isn’t there.

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I had a rotisserie chicken sitting on the counter, some homemade broth I froze last weekend, and a big bag of Amish egg noodles tucked deep in the cabinet behind some rice cakes. That was the moment this dish came to life for me—not planned, not fancy, but exactly what we all needed.

The house started to smell like a hug. Butter melting into rich broth, garlic swirling through the air… it pulled my teenage son out of his room before I even called for dinner. My husband peeked into the kitchen, grabbed a spoon, and asked if I made this for a potluck or if we were lucky enough to eat it ourselves. I knew I had a winner.

This recipe isn’t groundbreaking, but that’s the charm. It’s the kind of dinner you can count on. No trendy ingredients, no special trip to the store. It’s creamy, cozy, hearty—and everyone goes quiet while eating it, which, in a house like mine, is the highest praise. Now, it’s in our regular rotation, and I even pass it along to other busy parents at school pickup.

Short Description

A simple, comforting one-pot meal featuring tender chicken, rich broth, buttery noodles, and a creamy garlic flavor—perfect for family dinners or cozy nights in.

Key Ingredients

1 whole rotisserie chicken (or 2–3 boneless, skinless chicken breasts)
8 cups chicken broth
1 can (10.5 oz) cream of chicken soup
½ cup butter
1 tablespoon garlic powder
Salt and pepper, to taste
1 package (24 oz) egg noodles (Amish-style if available)
Fresh parsley, chopped (optional, for garnish)

Tools Needed

Large stockpot
Slotted spoon or tongs (if boiling raw chicken)
Sharp knife and cutting board (for shredding)
Ladle for serving

Cooking Instructions

Step 1: Prepare the Chicken
If using rotisserie chicken, shred the meat into bite-sized pieces and set aside. For raw chicken breasts, place them in a large stockpot with the chicken broth. Bring to a boil, reduce heat, and simmer until fully cooked—about 15–20 minutes. Remove, shred, and set aside.

Step 2: Start the Broth
In the same pot, keep the chicken broth simmering on medium heat. Add the cream of chicken soup, butter, garlic powder, and a pinch of salt and pepper.

Stir until the butter is melted and everything is fully combined. The broth should look slightly creamy and smell savory.

Step 3: Cook the Noodles
Stir in the Amish egg noodles. Let them simmer uncovered for 10–15 minutes, stirring occasionally. You’ll notice the broth slowly thickening as the noodles absorb the liquid. The noodles should be tender but not mushy.

Step 4: Add the Chicken
Return the shredded chicken to the pot. Stir everything together and let it cook for another 5 minutes, just enough for the flavors to meld and the chicken to heat through.

Step 5: Serve
Ladle into bowls and top with a sprinkle of fresh chopped parsley if you’d like a pop of color. Serve piping hot and enjoy the warm silence of a well-fed table.

Why You’ll Love This Recipe

Hearty & filling: One bowl is truly satisfying.

Family-approved: Kid-friendly, husband-approved, leftovers disappear.

Budget-friendly: Uses affordable ingredients—especially great with rotisserie chicken.

Simple prep: Just one pot and pantry staples.

Perfect comfort: Feels like a big cozy blanket in a bowl.

Versatile: Make it richer, lighter, spicier—whatever your mood.

Mistakes to Avoid & Solutions

1. Overcooking the noodles
Egg noodles cook quickly and continue to soften in hot broth.
Solution: Set a timer for 10 minutes, check for doneness, and remove from heat once they’re tender.

2. Too salty broth
If your broth or soup is already salted, it’s easy to go overboard.
Solution: Taste before adding extra salt. Use low-sodium broth if possible.

3. Soup too runny or too thick
It depends on how much the noodles absorb.
Solution: For a thicker dish, simmer longer uncovered. For a soupier version, add 1–2 extra cups of broth.

4. Dry chicken
If you boil chicken breasts too long, they turn tough.
Solution: Simmer gently, don’t overcook. Or use a juicy rotisserie chicken instead.

5. Uneven flavor
Skipping the soup or butter makes the base bland.
Solution: Use all the core ingredients listed—they balance creaminess, salt, and depth.

Serving and Pairing Suggestions

This dish shines as a main course all on its own, but it’s even better with a little company:

Serve it family-style in a large pot with a big ladle

Pair with buttered peas, steamed broccoli, or a crisp green salad

Add a slice of homemade bread or dinner rolls to soak up any leftover broth

A glass of iced tea or sparkling lemonade makes a refreshing match

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze for up to 2 months, though noodles may soften slightly.

Reheat on stovetop over medium-low heat with a splash of broth or water to loosen.

Microwave in a covered dish with added liquid—heat in 1-minute intervals, stirring in between.

Avoid overcooking when reheating to keep chicken tender and noodles from breaking down.

FAQs

1. Can I use homemade egg noodles instead of store-bought?
Yes, but reduce cooking time depending on thickness. Fresh noodles cook faster—check at 5 minutes.

2. Can I add vegetables to this dish?
Absolutely. Peas, carrots, or celery make great additions. Sauté them first or toss in with the broth.

3. What if I don’t have cream of chicken soup?
Mix 1 cup milk, 1 tbsp flour, and chicken bouillon or seasoning—simmer until thickened as a substitute.

4. Is this dish freezer-friendly?
Yes, though noodles may get softer. Let cool completely before freezing, and thaw overnight in the fridge.

5. How do I make it lower in fat?
Use reduced-fat cream of chicken soup, cut the butter in half, and use skinless chicken breasts instead of rotisserie.

Tips & Tricks

Use rotisserie chicken for a shortcut packed with flavor.

Add a splash of heavy cream or half-and-half for a richer broth.

Want a boost of herby goodness? Throw in a sprig of fresh thyme while simmering the broth.

If you like it spicy, stir in a pinch of red pepper flakes before adding the noodles.

For extra protein, toss in a handful of white beans or chickpeas during the last few minutes.

Recipe Variations

Creamy Chicken & Mushroom Noodles
Swap 1 cup broth for 1 cup milk. Add 1 cup sliced mushrooms sautéed in butter before the noodles go in. This adds a rich, earthy twist.

Lemon Herb Chicken Noodles
Add 2 tablespoons fresh lemon juice and 1 tsp lemon zest to the broth. Toss in chopped fresh dill or parsley for a fresh, spring-like flavor.

Cheesy Chicken Noodle Bake
After cooking, transfer everything to a greased baking dish, top with shredded cheddar or mozzarella, and broil for 3–4 minutes until bubbly and golden.

Chicken Noodle Soup Style
Add extra broth and chopped carrots and celery. Serve in soup bowls with crackers or crusty bread.

Tex-Mex Twist
Mix in 1 tsp cumin and ½ tsp chili powder, and top with cheddar cheese, green onions, and crushed tortilla chips for crunch.

Final Thoughts

This Amish Chicken and Noodles recipe has officially earned a permanent spot in my weekly meal lineup. It’s easy enough to throw together on a chaotic Tuesday but tastes like something that simmered all Sunday. The texture is silky, the chicken is tender, and the garlic-butter broth clings to every noodle just right.

I’ve shared it with neighbors, swapped variations with moms in the pick-up line, and even made a double batch just to stash some in the freezer for those nights when I need a break.

If you’re after a dinner that makes you feel like you’ve done something kind for your family without draining your energy or wallet, this one’s it. And if your house fills with the same buttery, savory aroma that fills mine when it’s cooking—well, I know you’re in for a good night.

Amish Chicken And Noodles