creamy-chicken-and-noodles

1. The Classic Amish-Style (Stovetop)

This version uses thick, frozen egg noodles (like Reames brand) which provide a heavy, dumpling-like texture.

The Protein: 2–3 lbs Boneless Skinless Chicken Thighs or Breasts.
The Noodles: 24 oz Frozen Thick Egg Noodles (thawed slightly).
The Liquid: 6 cups Chicken Broth + 1 cup Heavy Cream.
The Veggies: 3 Carrots (sliced), 2 stalks Celery (chopped), 1 small Onion (diced).
The Thickener: 4 tbsp Butter + 1/4 cup All-Purpose Flour.
Seasonings: 1 tsp Dried Thyme, 1 tsp Poultry Seasoning, Salt & Pepper to taste.

Boil & Shred: Place chicken in a large pot with the broth. Simmer for 20 minutes until cooked through. Remove chicken, shred it with two forks, and set aside. Keep the broth simmering.
The Veggies: Add carrots, celery, and onion to the broth. Simmer for 10 minutes until tender.
The Noodles: Drop the frozen egg noodles into the boiling broth. Cook according to package directions (usually 15–20 minutes) until tender.
The Creamy Base: In a small saucepan, melt butter and whisk in flour for 1 minute (a roux). Slowly whisk in the heavy cream and a ladle of the hot broth until smooth.
Combine: Stir the cream mixture and the shredded chicken back into the large pot. Let it simmer for 5 more minutes until the sauce thickens and coats the noodles like a blanket.

This version uses pantry staples and pre-cooked chicken to get dinner on the table in 20 minutes.

The Shortcut: 1 Rotisserie Chicken (shredded, skin removed).
The Noodles: 12 oz Wide Dried Egg Noodles.
The Sauce: 2 cans (10.5 oz) Cream of Chicken Soup + 1 cup Milk + 1/2 cup Sour Cream.
The Flavor: 1 tsp Garlic Powder, 1 tsp Onion Powder, and 1/2 tsp Black Pepper.
Optional: 1 cup Frozen Peas.

Noodles: Boil the dried egg noodles in salted water until al dente. Drain and set aside.
Mix: In the same pot, combine the soup, milk, and seasonings over medium heat. Stir until smooth and bubbling.
Fold: Stir in the shredded rotisserie chicken and the frozen peas. Heat through for 3–4 minutes.
Finish: Add the cooked noodles and the sour cream. Toss gently until every noodle is smothered in sauce. If it’s too thick, splash in a little more milk.

Don’t Overcook the Noodles: Especially with dried egg noodles, they will continue to soak up liquid as they sit. If you’re planning on leftovers, cook them slightly under so they don’t turn to mush the next day.
The “Better Than Bouillon” Secret: If your broth tastes flat, add a teaspoon of “Better Than Bouillon” roasted chicken base. It adds a depth of flavor that salt alone can’t reach.
Serving Suggestion: Traditionally, this is served over a scoop of mashed potatoes. It sounds like carb-overload, but in the Midwest, it’s considered the “correct” way to eat it!