This slow cooker 4-ingredient Amish egg noodle soup is the kind of simple, soothing meal my grandma would pull out every spring when someone in the house came down with a cold. It’s nothing fancy—just tender, wide egg noodles soaking up a clear, savory chicken broth with soft shreds of chicken—but it warms you right from the inside out. The recipe leans on the plain, honest flavors you find in old Amish farmhouse cooking: few ingredients, long gentle simmer, and a pot big enough to feed whoever needs a little extra comfort that day.
Serve this soup steaming hot straight from the slow cooker, with a sprinkle of black pepper on top. A slice of buttered white bread, homemade rolls, or saltine crackers on the side makes it feel extra homey and helps soak up the broth. If your family likes a little color, you can put out a small bowl of chopped fresh parsley for sprinkling, but it’s just as good plain. For a heartier meal on a chilly evening, pair the soup with a simple green salad or sliced apples and cheddar cheese.
Slow Cooker Amish Egg Noodle SoupServings: 6
Ingredients
2 pounds bone-in, skin-on chicken thighs or drumsticks
8 cups low-sodium chicken broth
12 ounces wide Amish-style egg noodles (dried or frozen)
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground black pepper, for serving (optional)
Directions
Place the chicken thighs or drumsticks into the bottom of a 5- to 7-quart slow cooker in a single layer as best you can.
Pour the chicken broth over the chicken, making sure the pieces are mostly submerged. Sprinkle the salt over the top.
Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls away from the bone.
Once the chicken is cooked, use tongs to carefully transfer it to a large bowl or plate. Let it cool just enough to handle safely, about 5 to 10 minutes.
While the chicken is cooling, skim off any excess fat or foam from the surface of the broth in the slow cooker with a spoon, if desired. Taste the broth and add a pinch more salt if needed, keeping in mind the noodles will soak up some flavor.
Remove and discard the skin and bones from the chicken. Shred the meat into bite-sized pieces using your fingers or two forks.
Return the shredded chicken and any juices that collected in the bowl back into the slow cooker, stirring gently to combine with the hot broth.
Turn the slow cooker to HIGH (if it isn’t already). Add the Amish egg noodles, stirring them in so they’re mostly covered by the hot broth.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy. The broth will thicken slightly as the noodles soak it up, leaving you with broth-soaked noodles and tender chicken.
Once the noodles are cooked to your liking, taste and adjust the seasoning with more salt if needed. Ladle the soup into bowls, making sure each serving gets plenty of noodles, chicken, and hot broth.
Serve right away with freshly ground black pepper on top, if your family likes a little kick. Keep the slow cooker on WARM so everyone can come back for seconds while it stays steamy and comforting.
Variations & Tips
For picky eaters, you can pull out a portion of plain cooked noodles before mixing them back into the broth and serve the broth and chicken on the side; some kids like to dip their noodles instead of eating everything mixed together. If your family prefers white meat, you can use bone-in, skin-on chicken breasts instead of thighs, but check them earlier so they don’t dry out; remove them as soon as they shred easily, then proceed with the recipe. To make it a bit richer, stir in a tablespoon of butter at the end until melted, or add a small pinch of dried thyme or a bay leaf at the start for gentle flavor (remove the bay leaf before serving). If someone needs extra calories while they’re under the weather, you can add an extra handful of noodles; just know they’ll drink up more broth and the soup will be thicker and more like a stew. For a slightly clearer broth, chill cooked broth and chicken separately, skim the hardened fat from the top, then rewarm and continue with shredding and adding noodles. Food safety tips: Always cook chicken until it reaches an internal temperature of at least 165°F (74°C). Don’t leave the soup sitting at room temperature for more than 2 hours; cool leftovers quickly and store them in the refrigerator for up to 3 to 4 days. Reheat leftovers gently on the stove or in the microwave until steaming hot; the noodles will continue to absorb broth, so you may want to stir in a splash of extra chicken broth or water when reheating to loosen it back to a soupier consistency.
