Amish Chicken and Noodles
By Sue Lau | Palatable Pastime
I am very pleased to be able to host the Sunday Supper event for this week which is Regional Specialties. I know everyone has a special food from the area where they live which they can be proud of. For me, having moved around a bit with my husband and daughter due to the military, we feel right at home with many regional foods.
Since we currently live in Cincinnati, I thought of doing some of the foods from here, the obvious of which are mostly Cincinnati chili and goetta. In fact, the first post I ever did for Sunday Supper (last year) was for Cincinnati Chili as part of the “Hometown Favorites” event. I was happy to share that one as I have a pretty good recipe for it. If you haven’t had that chili before, it is a Greek style, and never meant to really be compared with a Texas chili at all. They are two different animals completely. In Cincinnati, we like to serve it 5-Way, which means chili on top of spaghetti, with beans, onions, and a terrific mound of finely shredded cheese. It is usually served with oyster crackers and a bottle of Louisiana hot sauce.
I like Goetta too, and if you haven’t had that one, it is a mixture of pork with pinhead oats which is made into a loaf, then sliced and cooked in the skillet until it gets a bit crisp. It needs to be crisp to have that properly. And that is an option instead of breakfast sausage, but by no means does it stop there. I’ve seen it in lots of things- biscuit gravy, tacos, as hot dogs (a local company even packages it that way in casings) and so many more. The flavor is similar to pork sausage, but then again, not. I thought about sharing a recipe for it, but I have some things with goetta on the blog already, and didn’t have chicken noodles, so went with that instead. Sometimes, it’s just about balance. I’ll get to making goetta some other time.
As for the Amish chicken and noodles, that is not entirely a “Cincinnati” recipe, but one for Ohio in general. There is a huge Amish community up towards Millersburg and Sugarcreek in the NE part of the state, but there are quite a few Amish in the SW Ohio area, particularly around Lebanon. You won’t see them around much (even though there are road signs with the horse and cart here and there) as they generally keep to themselves, and who can blame them? Also I know Bob Evans (the restaurant) runs out of southern Ohio, and one of their staples is chicken and noodles, but I find it to be a bit disappointing as it is kind of soupy. (It gets better if it sits refrigerated overnight) so you will find my recipe to be unlike theirs.
I know a lot of traditional recipes for this and dumplings tend to toss a chicken in a pot, boil the bejeezus out of it to get their stock then pull the chicken from the bones and throw the bones away, which I find quite disturbing. One, the chicken after that much boiling will have no flavor. Two, if you want chicken stock, don’t toss the bones- save them in the freezer and when you have a good amount, boil *those* down with a few aromatics to get your stock for next time.
In this recipe, I would sometimes roast my own chicken and make my noodles from scratch- and I was going to do that but ended up misplacing my recipe somewhere. (It happens) so I decided to do a quick and dirty which is great for busy nights. I essentially bought a ready-to-go rotisserie chicken and pulled the meat off, tossed the skin (and saved those bones!) and instead of noodles from scratch, used a bag of dried noodles off the shelf. Doing this saves a lot of time and I know that for many people, saving time is really important! And for those of you who like things from scratch, the other recipe will turn up and I’ll post it later.
But I do hope you enjoy this recipe, and make sure to check out the huge list of recipes from Sunday Supper which follows the recipe printout. There are a lot of great sounding recipes in there. I can’t wait to try them! I pin my favorites to Pinterest to save for later.
And thanks for joining us for this event!
Amish Chicken and Noodles
- 1-1/2 pounds chopped cooked (roasted) chicken
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground turmeric
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced Italian parsley
- 3 cups chicken broth
- 1 cup whole milk
- 1/4 cup all purpose flour
- 2 tablespoons butter
- 16 ounces dry Amish style egg noodles or kluski noodles
- Chop chicken and vegetables and set aside.
- Heat salted water for noodles and cook according to package directions, timing it so they get done about the same time as the sauce. Mine cook in 25 minutes, but some brands cook in far less- so take what your package states into consideration.
- Heat oil in a deep pan and saute the onions, carrots, celery and garlic until soft.
- Stir in the salt, pepper, turmeric and herbs.
- Sprinkle the flour over the vegetables and cook for a minute, stirring to evenly coat, then add the butter, chicken broth and milk.
- Continue cooking and stirring over low heat until mixture begins to thicken, then add in the chicken and stir again.
- When the chicken sauce is hot, combine it with the hot cooked egg noodles.
From the kitchen of palatablepastime.com
Sunday Supper Regional Specialties
Hosted by Sue Lau of Palatable Pastime
- Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
- Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
- New England Style Stuffed Clams by Caroline’s Cooking
- Brandy Old Fashioned by Curious Cuisiniere
- Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog
- Breakfast Empanada Casserole by Simply Healthy Family
- Pittsburgh Steak Salad by Seduction in the Kitchen
- Homemade Ranch Dressing by My Imperfect Kitchen
- Tupelo Honey Key Lime Vinaigrette by Family Around the Table
- Alabama White Barbecue Sauce by Cookin’ Mimi
- Delaware Crabs by Delaware Girl Eats
- JoJo Potatoes by A Mind Full Mom
- Long Beans with Coconut by Food Lust People Love
- Old Bay Cauli-Tots by Cupcakes & Kale Chips
- Southern Collard Greens by Magnolia Days
- Amish Chicken and Noodles by Palatable Pastime
- Boiled Lobster with Drawn Butter by Taste And See
- Bison Steaks with Cranberry Chimichurri by Tramplingrose
- California Beer Steamed Shrimp by Nosh My Way
- Avocado BLT Sandwich by Brunch-n-Bites
- Cali Inspired Fish Tacos by Sew You Think You Can Cook
- Cheesy Tex Mex Enchiladas by The TipToe Fairy
- Cola Marinated Steak Tips by Hardly a Goddess
- Corn and Bacon Chowder by Moore or Less Cooking
- Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
- Deep Fried Pizza Roll by Grumpy’s Honeybunch
- Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
- Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
- Homemade Quebec Maple Baked Beans by She Loves Biscotti
- How to Make Vegetable Lumpia by Asian In America
- Italian Hot Dog by Simple and Savory
- Mom’s City Chicken by My Life Cookbook
- North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
- Philly Cheesesteak Calzones by Baking Sense
- Polish Boy Sandwich by Renee’s Kitchen Adventures
- Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
- Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
- West Michigan Wet Burritos by Wholistic Woman
- Upside Down Angel Food Cupcakes by Cooking With Carlee
- Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
- Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
- Carob Cherry Crumb Bars by Pies and Plots
- Florida Key Lime Cream Pie by The Crumby Cupcake
- Fried Biscuits by Angels Home Sweet Homestead
- Gooey Butter Cake from Saint Louie! by Our Good Life
- Homemade Butterscotch Krimpets by The Redhead Baker
- San Jose Burnt Almond Cake by Eat, Drink and be Tracy
- Shoofly Pie by Cindy’s Recipes and Writings
- Spanish Bar Cake by Get the Good Stuff!
- Hoosier Sugar Cream Pie by That Skinny Chick Can Bake
Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
You might also like: