In a swatch of the middle of the country, Amish noodles (not soup!) star at family gatherings.
This dish is called chicken and noodles in Indiana and it is widely served in that state and parts of Illinois and Ohio, and northern Kentucky.
Influenced by Amish cooking, chicken and noodles are made using Amish egg noodles. These noodles come in different widths from thin to thick. For a hearty meal, the thick noodles are more like dumplings that fill up everyone fast, for little money.
Family cooks use their own recipes, some incorporating cream of chicken soup, others relying just on broth. But the key is that authentic dish has just three ingredients: Chicken broth, Amish noodles, and chicken.
Chicken and noodles are often served over mashed potatoes as a gravy, making comfort meal, although one heavy on carbs and starch.
Some families remove the broth before serving the noodles. Others keep the broth to be served as a thick soup or gravy.
Easy Chicken and Noodles for 6
Requires a 6 quart stockpot
1 pack 16-ounce Amish egg noodles
8-10 boneless, skinless thighs.
4 quarts chicken broth
Salt to taste
Pepper to taste
Put chicken in stockpot and cover with enough broth to boil the thighs. When done, remove thighs and shred the meat. Add the rest of the broth and noodles to the stockpot.
Bring noodles to a boil and cook about 12 minutes in the broth until they are done but not soft. There will be some leftovers so you don't want the noodles too soft to reheat.
Turn down the heat to the lowest setting and add the shredded chicken. Cover the pot and let the noodles soak up broth and the chicken re-warm. About 15 minutes.
Serve warm with broth over mashed potatoes or dish into bowls. Some people serve only noodles and save broth for reheating.
