Amish Chicken and Noodles. This is one of the tricks that were handed down by my church friend last spring. The combination of only 5 ingredients before work makes dinner the most tender and savory that melts in your mouth.
Servings: 6
Ingredients
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2 pounds boneless skinless chicken breasts (or thighs)
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2 cans (10.5-ounces) condensed cream of chicken soup
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3 cups low sodium chicken broth
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12 ounces wide egg noodles (dried, preferably of Amish style)
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1/2 cup (1 stick) unsalted butter, in pieces
Amish Chicken and Noodles: Directions
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The raw chicken breasts are put in the bottom of a 5- to 6-quart slow cooker, and they should be evenly layered in order to cook evenly.
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Combine the condensed cream of chicken soup with the chicken broth in a bowl or large measuring cup until it is fairly smooth. It does not have to be ideal; it is only necessary to separate any big soup lumps.
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Evenly pour the soup and broth mixture in the slow cooker over the chicken. The chicken must be immersed in the liquid to a larger extent.
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Cook the chicken on LOW in the slow cooker with the lid covered on high in 6-7 hours, or on HIGH in 3-4 hours, until the chicken is exceptionally tender and can be easily shredded using the fork.
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When the chicken is tender, pull the chicken in two forks in the slow cooker, tearing the chicken into bite-sized chunks and stirring it into the creamy broth so that the meat is covered well.
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Drizzle the dried noodles of eggs on the top of the slow cooker, pushing them down into the liquid as much as possible. As they cook, they will absorb liquid and make the mixture thick.
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Sprinkle the butter chunks on the noodles and the chicken. And do not stir too vigorously; only push the butter down a little, so it may be melted out of the broth with the noodles get soft.
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Re-cover the slow cooker with the lid and cook on HIGH 25-35 minutes with one or two stirs until the noodles are soft, and the sauce has reduced to a rich, creamy coating. In case the mixture looks thick in any given time, add a splash of more broth or water.
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Add a pinch of salt and black pepper to taste and season (optional, not one of the core 5 ingredients). The dish completed should be savoury, creamy and slightly buttery having tender shreds of chicken, and wide ribbons of noodles.
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Switch the slow cooker to WARM and allow the chicken and noodles to rest 5 to 10 minutes then serve. This bit of rest will enable the sauce to settle and stick to the noodles giving you that traditional, homely Amish consistency.
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