Old-Fashioned Comfort with Thick Amish Egg Noodles
This old-fashioned Amish chicken noodle soup is made with tender chicken, carrots, celery, onion, herbs, and rich chicken broth, then finished with thick Amish egg noodles that hold up beautifully in the soup. It’s a hearty, from-scratch comfort meal with simple ingredients, deep homemade flavor, and the kind of filling warmth that belongs on a cold day or a busy homestead table.
Ingredients
- 2 tbsp butter or chicken fat
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 3 cups cooked chicken, shredded or chopped
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1 to 1 1/2 tsp salt, to taste
- 1 bay leaf
- 8 oz egg noodles (canning use an Amish thick noodle)
- fresh parsley (optional when serving)
Yield: about 5 quarts
Instructions
Melt the butter or chicken fat in a large soup pot over medium heat. Add the onion, carrots, and celery and cook about 6 to 8 minutes, until they begin to soften.
- Add the garlic and cook another 30 seconds.
- Pour in the chicken broth, then add the thyme, parsley, black pepper, salt, and bay leaf. Bring to a gentle boil, reduce the heat, and simmer about 15 minutes, or until the vegetables are tender.
- Add the cooked chicken and noodles. Simmer until the noodles are tender, usually about 7 to 10 minutes depending on the kind you use.
- Remove the bay leaf. Taste and adjust the salt and pepper.
Canning
This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk.
Amish Water Bath Canning Method
Process in a water-bath canner (WB) for 3 hours at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. Start the timer at a full rolling boil, this is a boil that can't be stirred down.
Pressure Canning Method
Process in a pressure canner (PC) for 90 minutes for quarts and 75 mints for pints or smaller at 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide.
📌 Instructions: How to water bath can, steam bath can, pressure can, open kettle can, and headspace.
Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.
Nutrition
| Serving: 1 1/2 cups Calories: 250 kcal Total Fat: 6 g Saturated Fat: 3 g Total Carbohydrates: 25 g | Total Sugars: 3 g Cholesterol: 75 mg Sodium: 1250 mg Fiber: 2 g Protein: 21 g |
