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Amish Chicken Noodle Soup

Amish chicken noodle soup with tender chicken and a rich golden broth, simmered with diced vegetables for a classic homemade flavor. Thick, wide homestyle egg noodles cook to a tender texture in the broth for a Sunday-dinner bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken thighs Use bone-in or boneless; adjust simmer time if very thick pieces.
  • 8 cup chicken broth Use a low-sodium broth if you prefer less salt.
  • 2 carrots, diced Dice into small, even pieces for quick tenderness.
  • 2 celery stalks, diced Dice to match the carrot size.
  • 1 yellow onion, diced Dice fine so it melts into the broth.
  • 1 tsp dried thyme Adds the classic herb note to the simmering broth.
  • 2 tbsp butter Stirs in at the end to round out the flavor and richness.
Noodles & serving
  • 3 cup homestyle egg noodles Thick, wide egg noodles help recreate the Amish-style texture.
  • 1 Parsley, for serving Fresh chopped parsley to brighten the finish.

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken and vegetables
  1. Bring the chicken broth to a gentle simmer in a Dutch oven, then add chicken thighs, carrots, celery, onion, and dried thyme. Maintain a steady simmer and cook for 30 minutes, until the chicken is tender and the vegetables are softening (light bubbling, not a hard boil).
Shred and enrich
  1. Remove the chicken to a plate, shred it into bite-size pieces, and return it to the pot. Stir so the shredded chicken distributes through the broth (visual cue: even strands throughout).
  2. Add the butter and stir until melted and the broth looks lightly golden and glossy. Heat for 1 minute to meld the flavors while keeping the simmer gentle.
Cook the noodles
  1. Add the homestyle egg noodles to the pot and simmer until tender, about 8 minutes. Stir occasionally and watch for noodles that are cooked through but still have a hearty bite (visual cue: noodles look swollen and no longer chalky).
Serve
  1. Ladle the soup into bowls and top with parsley. Serve hot for the best noodle texture (visual cue: bright green parsley across the surface).

Notes

Pro tip: keep the soup at a gentle simmer once the chicken is added so the broth stays clear-golden rather than cloudy. Store leftovers in the refrigerator up to 3 days; the noodles will continue to absorb broth, so add a splash of water or broth when reheating. Freezing: yes, but for best texture, slightly undercook the noodles before freezing and finish cooking after thawing. Dietary swap: use gluten-free egg noodles to keep the same Amish-style hearty noodle feel.