The Classic Amish chicken noodle soup recipe is a timeless, comforting dish rooted in simple ingredients and slow, thoughtful cooking. This soup is cherished for its clear, rich broth, tender chicken, and hearty homemade-style noodles that make it both nourishing and satisfying. It’s the kind of recipe that’s perfect for cold days, family dinners, or whenever you need a bowl of pure comfort.
Key Ingredients for Classic Amish Chicken Noodle Soup Recipe
To make this comforting soup, you’ll need simple, wholesome ingredients that come together beautifully. Each component plays an important role in building the soup’s signature flavor and texture.
- Whole chicken or bone-in chicken pieces (3–4 pounds) – Traditionally used for a rich, flavorful broth; remove skin if preferred
- Water (12–14 cups) – Enough to fully cover the chicken and vegetables
- Yellow onions (2 medium, diced) – Adds natural sweetness and depth
- Carrots (3 large, sliced) – Brings color, nutrition, and mild sweetness
- Celery stalks (3, chopped) – Provides classic soup aroma and balance
- Garlic cloves (3, minced) – Enhances overall flavor
- Bay leaves (2) – Adds subtle herbal notes
- Salt (1½–2 teaspoons, to taste) – Essential for bringing out flavors
- Black pepper (1 teaspoon) – For gentle warmth
- Egg noodles (4–5 cups, homemade or store-bought) – Wide or medium noodles work best
- Fresh parsley (¼ cup, chopped) – Optional garnish for freshness
- Chicken bouillon or broth base (optional, 1 teaspoon) – Used only if extra richness is needed
How to Make Classic Amish Chicken Noodle Soup Recipe
This soup is easy to prepare, even for beginners, and relies on slow simmering rather than complicated techniques. The Classic Amish chicken noodle soup recipe stands out for its clear, savory broth and tender noodles that soak up every bit of flavor. With minimal prep and about 90 minutes total cooking time, you’ll have a deeply satisfying homemade meal that tastes like it simmered all day.
Step-by-Step Instructions
Prepare the chicken and broth
Place the whole chicken or bone-in pieces into a large stockpot. Add water until the chicken is fully submerged. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim off any foam that rises to the surface during the first 10 minutes to keep the broth clear.Add aromatics and vegetables
Once the broth is simmering steadily, add diced onions, carrots, celery, minced garlic, bay leaves, salt, and black pepper. Stir gently and partially cover the pot. Let everything simmer for 45–60 minutes, allowing the chicken to cook fully and the vegetables to soften.Remove and shred the chicken
Carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly, then remove the meat from the bones. Shred or chop the chicken into bite-sized pieces. Discard bones and bay leaves.Return chicken to the pot
Add the shredded chicken back into the soup. Taste the broth and adjust seasoning with additional salt or a small amount of bouillon if needed. Keep the soup at a gentle simmer.Cook the noodles
Add the egg noodles directly into the pot. Stir gently to prevent sticking. Cook for 8–12 minutes, depending on noodle thickness, until tender but not mushy. Amish-style soups often use thicker noodles, which may need a bit more time.Finish and serve
Once noodles are cooked, turn off the heat. Sprinkle in chopped parsley if using. Let the soup rest for 5 minutes before serving so flavors can settle. Serve hot in generous bowls.
Why You’ll Love This Classic Amish Chicken Noodle Soup Recipe
This soup’s main feature is its rich, clear broth made from real chicken and simple vegetables, creating a flavor that’s both clean and deeply comforting. Unlike creamy chicken soups, this one feels lighter while still being filling, much like a homemade version of chicken noodle soup but with more depth and heartiness. The tender noodles and slow-simmered chicken make every spoonful satisfying.
Making this soup at home saves money compared to store-bought versions or restaurant meals, especially since it uses affordable, everyday ingredients. The combination of fresh vegetables, savory chicken, and soft egg noodles creates a flavor that’s far better than canned soup. Try this Classic Amish chicken noodle soup recipe at home and experience the warmth and tradition in every bowl.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: For best results, freeze the soup without noodles for up to 3 months; add fresh noodles when reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much.
- Microwave: Heat in short intervals, stirring between each, to ensure even warming.
Final Thoughts
The Classic Amish chicken noodle soup recipe is a comforting, budget-friendly dish that brings warmth and nourishment to any table. Its simple ingredients and traditional preparation make it a timeless favorite. Give it a try at home and enjoy a bowl of homemade comfort that never goes out of style.
For more traditional Amish recipes and inspiration:
Classic Amish chicken noodle soup recipe
Ingredients
Equipment
Method
- Place the chicken in a large stockpot and cover with water. Bring to a gentle boil, reduce to a simmer, and skim foam during the first 10 minutes.3–4 lb whole chicken or bone-in chicken pieces, 12–14 cups water
- Add onions, carrots, celery, garlic, bay leaves, salt, and black pepper. Partially cover and simmer for 45–60 minutes.2 yellow onions, 3 carrots, 3 celery stalks, 3 garlic cloves, 2 bay leaves, 1½–2 tsp salt, 1 tsp black pepper
- Remove the chicken, let cool slightly, then shred the meat. Discard bones and bay leaves.
- Return shredded chicken to the pot. Adjust seasoning and add bouillon if needed.1 tsp chicken bouillon or broth base
- Add egg noodles and cook for 8–12 minutes until tender.4–5 cups egg noodles
- Turn off heat, stir in parsley if using, rest for 5 minutes, and serve hot.1/4 cup fresh parsley