This Amish chicken corn noodle soup is the bowl I make when the weather turns gray and everyone in the house wants something warm and filling. It comes from the Pennsylvania Dutch tradition of stretching a single chicken into a rich, creamy pot of soup with homemade noodles and sweet corn, and it feeds six hungry people without a single fancy ingredient.
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You do not need a special pot or a stand mixer. If you can boil water and stir, you can make this. The noodles are just flour, eggs, and a pinch of salt, rolled thin and cut by hand, and they thicken the broth the way cornstarch never could.
The whole thing simmers in about 50 minutes, most of it hands-off. Make it on a Sunday and eat it for three days, because honestly, it tastes even better the next day.
Why You'll Love This Recipe
About the Ingredients
1 whole chicken, about 4 pounds (1.8 kg)
A whole chicken gives you both the meat and the rich broth, so nothing is wasted. If you are short on time, swap in 6 cups (840 g) shredded rotisserie chicken and use 10 cups (2.4 L) good-quality chicken stock instead of water.
12 cups (2.8 L) cold water
Cold water pulls more flavor from the bones as it heats slowly. Use filtered water if your tap water tastes strongly of chlorine, which can flatten the broth.
2 cups (250 g) all-purpose flour, plus extra for dusting
All-purpose flour gives tender noodles with just enough chew. For a slightly heartier, more old-fashioned texture, substitute 1/2 cup (60 g) of the flour with whole wheat flour.
3 large eggs, room temperature
Room-temperature eggs blend into the flour more smoothly than cold ones. If you forgot to take them out, set them in a bowl of warm tap water for 10 minutes.
1 teaspoon fine salt, for the noodle dough
Fine salt dissolves evenly into the dough, unlike coarse kosher flakes. Keep it separate from the soup salt so you can season the broth to taste at the end.
1 medium yellow onion, diced (about 1 1/2 cups / 210 g)
Yellow onion brings sweetness that balances the salty broth. A leek, white and light green parts only, is a lovely substitute if onions bother your stomach.
3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups / 165 g)
Carrots add natural sweetness and hold their shape during a long simmer. Parsnips work too and taste slightly sweeter and peppery.
2 celery ribs, sliced 1/4-inch thick (about 1 cup / 100 g)
Celery is the backbone of the broth flavor, so do not skip it. If you are out, use 1 teaspoon celery seed tied in a tea ball and remove it before serving.
2 cups (300 g) frozen sweet corn kernels, thawed
Frozen corn is picked and frozen at peak sweetness, so it often beats fresh off-season corn. Canned corn works in a pinch; drain and rinse it first to remove the metallic canning liquid.
1 1/2 teaspoons fine salt, plus more to taste
Add salt in stages because the broth reduces and concentrates as it simmers. Taste at the end and adjust; you can always add, never subtract.
1/2 teaspoon freshly ground black pepper
Fresh-cracked pepper is far more aromatic than pre-ground. If you only have pre-ground, start with 1/4 teaspoon and taste before adding more.
2 tablespoons chopped fresh parsley, for serving
Flat-leaf parsley adds a bright finish that cuts through the richness. Dill is a wonderful swap and gives the soup a slightly more Eastern European feel.
Tips & Tricks
- Do not boil the soup hard after the noodles go in. A gentle simmer keeps the noodles intact; a rolling boil turns them to mush in 5 minutes.
- Roll the noodle dough thinner than you think you need, about 1/16 inch (1.5 mm). They plump up considerably in the broth.
- Salt the broth at the end, not the beginning. The chicken, corn, and noodles all release salt and starch as they cook, so early seasoning can overshoot.
- Let the soup rest 10 minutes off the heat before serving. It thickens to a lovely creamy consistency and the flavors settle.
Pro Tips
Step-by-Step Instructions
1. Simmer the chicken
Place the whole chicken in a large Dutch oven with 12 cups cold water. Bring to a boil over high heat (212 F / 100 C), then immediately reduce to low, cover, and simmer gently for 45 minutes, until the chicken is cooked through and reaches 165 F (74 C) in the thickest part of the thigh. The meat should pull away from the bone with no resistance.
2. Make the noodle dough
While the chicken simmers, whisk 2 cups flour and 1 teaspoon salt in a bowl. Add 3 eggs and stir with a fork until a shaggy dough forms, then knead on a floured counter for 5 minutes until smooth and slightly tacky. Cover with a clean towel and rest 20 minutes so the gluten relaxes and rolling is easier.
3. Strain and shred
Lift the chicken out with tongs onto a cutting board and set aside to cool 10 minutes. Pour the broth through a fine-mesh strainer into a large bowl, then return the clear broth to the pot. Discard the solids. Shred the chicken, discarding skin and bones, and set the meat aside.
4. Soften the vegetables
Add the onion, carrots, and celery to the broth and bring to a simmer over medium heat (about 200 F / 93 C). Cook 10 minutes, until the carrots are just fork-tender and the onions look translucent. Do not let it boil hard or the vegetables will break apart.
5. Roll and cut the noodles
Divide the dough into 4 pieces. Roll each piece on a floured surface into a thin sheet, about 1/16 inch (1.5 mm) thick, dusting with flour as you go to prevent sticking. Cut into 1/4-inch-wide strips with a knife or pizza wheel, then toss the strips with a little flour so they do not clump.
6. Cook the noodles
Slide the noodles into the simmering broth a handful at a time, stirring gently. Simmer uncovered 12 to 15 minutes, until the noodles are tender and the broth has thickened to a light creamy consistency. You will see it coat the back of a spoon when it is ready.
7. Finish with corn and chicken
Stir in the shredded chicken, thawed corn, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Simmer 5 more minutes, until the corn is hot and the chicken is warmed through. Taste and add more salt if the broth tastes flat.
8. Rest and serve
Take the pot off the heat and let it sit 10 minutes, uncovered. Ladle into bowls and top with fresh parsley. The soup will thicken a touch more as it sits, which is exactly what you want.
Delicious Variations
Creamy Amish version
stir in 1 cup (240 mL) whole milk or half-and-half during the last 5 minutes for an even richer, creamier bowl.
Ham and corn noodle soup
swap the chicken for 3 cups diced leftover ham and use 10 cups water plus 2 cups ham broth for a smoky twist.
Vegetable-only version
skip the chicken, use 12 cups vegetable stock, and add 2 cups cooked white beans for protein.
How to Store Amish Recipes: Old-Fashioned Chicken Corn Noodle Soup
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days. The noodles will absorb broth overnight, so add a splash of water or stock when reheating.
Freezer
Freeze in portion-sized containers for up to 3 months. Leave 1 inch of headspace because the soup expands. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat (about 200 F / 93 C) for 8 to 10 minutes, stirring occasionally, until steaming hot. Avoid boiling, which toughens the chicken and breaks the noodles.
Frequently Asked Questions
Q: Can I use store-bought egg noodles instead of making them?
Yes, and it will still taste great. Use 8 ounces (225 g) of dried wide egg noodles and simmer them for 8 to 10 minutes instead of 12 to 15, since dried noodles cook faster than fresh. The broth will be slightly less thick because dried noodles release less starch, so whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir it in at the end if you want that creamy body.
Q: How do I keep the noodles from getting mushy?
Cook them just until tender and serve right away, or better, cook the noodles separately and add them to each bowl. The noodles keep absorbing broth as the soup sits, so if you plan on leftovers, boiling them separately and storing them in their own container is the single best trick. Reheat them together in the bowl with hot broth.
Q: Can I make this Amish chicken corn noodle soup in a slow cooker?
Yes. Put the chicken, water, onion, carrots, and celery in a 6-quart slow cooker and cook on low for 6 hours or high for 3 hours. Shred the chicken, return it to the pot, then add the fresh noodles and corn and cook on high for 30 to 40 minutes more, until the noodles are tender. Do not add the noodles at the start or they will dissolve.
Q: Why is my soup not creamy like the Amish version?
It is almost always the noodles. Hand-cut egg noodles release starch that thickens the broth, so if you used dried pasta or rinsed your fresh noodles, you lose that body. For an instant fix, whisk 1 tablespoon cornstarch or 2 tablespoons instant mashed potato flakes into the simmering broth and cook 2 minutes.
Q: Is this soup gluten-free or dairy-free?
It is naturally dairy-free, since there is no milk or butter in the base recipe. It is not gluten-free because of the flour noodles, but you can make it gluten-free by using 8 ounces of gluten-free wide noodles and cooking them separately, then adding them to bowls just before serving.
Make a pot this weekend and see how far one chicken stretches. If you try it, leave a comment telling me whether you went with the creamy version or kept it brothy, and snap a photo before the bowls are empty. Small steps, big change.
Amish Recipes: Old-Fashioned Chicken Corn Noodle Soup
Amish chicken corn noodle soup is a creamy, cozy one-pot dinner with homemade egg noodles, sweet corn, and tender chicken in 50 minutes.
🧂 Ingredients
- 1 whole chicken, about 4 pounds (1.8 kg)
- 12 cups (2.8 L) cold water
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 3 large eggs, room temperature
- 1 teaspoon fine salt, for the noodle dough
- 1 medium yellow onion, diced (about 1 1/2 cups / 210 g)
- 3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups / 165 g)
- 2 celery ribs, sliced 1/4-inch thick (about 1 cup / 100 g)
- 2 cups (300 g) frozen sweet corn kernels, thawed
- 1 1/2 teaspoons fine salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley, for serving
📋 Instructions
- 1Simmer the chicken — Place the whole chicken in a large Dutch oven with 12 cups cold water. Bring to a boil over high heat (212 F / 100 C), then immediately reduce to low, cover, and simmer gently for 45 minutes, until the chicken is cooked through and reaches 165 F (74 C) in the thickest part of the thigh. The meat should pull away from the bone with no resistance.
- 2Make the noodle dough — While the chicken simmers, whisk 2 cups flour and 1 teaspoon salt in a bowl. Add 3 eggs and stir with a fork until a shaggy dough forms, then knead on a floured counter for 5 minutes until smooth and slightly tacky. Cover with a clean towel and rest 20 minutes so the gluten relaxes and rolling is easier.
- 3Strain and shred — Lift the chicken out with tongs onto a cutting board and set aside to cool 10 minutes. Pour the broth through a fine-mesh strainer into a large bowl, then return the clear broth to the pot. Discard the solids. Shred the chicken, discarding skin and bones, and set the meat aside.
- 4Soften the vegetables — Add the onion, carrots, and celery to the broth and bring to a simmer over medium heat (about 200 F / 93 C). Cook 10 minutes, until the carrots are just fork-tender and the onions look translucent. Do not let it boil hard or the vegetables will break apart.
- 5Roll and cut the noodles — Divide the dough into 4 pieces. Roll each piece on a floured surface into a thin sheet, about 1/16 inch (1.5 mm) thick, dusting with flour as you go to prevent sticking. Cut into 1/4-inch-wide strips with a knife or pizza wheel, then toss the strips with a little flour so they do not clump.
- 6Cook the noodles — Slide the noodles into the simmering broth a handful at a time, stirring gently. Simmer uncovered 12 to 15 minutes, until the noodles are tender and the broth has thickened to a light creamy consistency. You will see it coat the back of a spoon when it is ready.
- 7Finish with corn and chicken — Stir in the shredded chicken, thawed corn, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Simmer 5 more minutes, until the corn is hot and the chicken is warmed through. Taste and add more salt if the broth tastes flat.
- 8Rest and serve — Take the pot off the heat and let it sit 10 minutes, uncovered. Ladle into bowls and top with fresh parsley. The soup will thicken a touch more as it sits, which is exactly what you want.
