This oven-baked 4-ingredient Amish-style chicken broth noodle bake is the kind of meal that feels like a warm hug after a long day. It’s inspired by the cozy, simple flavors of Midwestern church potlucks and Amish comfort food, but pared down so it fits into a busy weeknight schedule. You literally pour canned chicken broth and three pantry-friendly ingredients over uncooked egg noodles, slide the dish into the oven, and let the noodles soak up all that savory goodness while you catch up on life. It’s fuss-free, kid-friendly, and tastes like something Grandma would have made from scratch.
Serve these tender, brothy noodles in a wide bowl with a side of steamed or roasted vegetables like green beans, carrots, or broccoli to round out the meal. They’re also perfect alongside a simple green salad with a tangy vinaigrette to balance the richness. If you want to lean into full comfort mode, add warm dinner rolls or buttered toast for dipping into the extra broth. For protein, top each serving with shredded rotisserie chicken, baked chicken thighs, or even leftover pork roast. A sprinkle of fresh parsley or cracked black pepper right before serving adds a nice pop of color and flavor.
Oven-Baked 4-Ingredient Amish Chicken Broth NoodlesServings: 4
Ingredients
12 oz wide egg noodles, uncooked
4 cups (32 oz) canned chicken broth, low-sodium if possible
4 tbsp unsalted butter, cut into small pieces
1 tsp kosher salt (reduce if using regular, not low-sodium, broth)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a bit of butter or nonstick spray to help prevent sticking.
Spread the uncooked egg noodles evenly in the bottom of the prepared baking dish. Try to keep them in a fairly even layer so they cook at the same rate.
Sprinkle the kosher salt evenly over the dry noodles. This seasons the noodles as they absorb the liquid. If your broth is very salty, start with 1/2 teaspoon and adjust next time to taste.
Dot the noodles with the small pieces of butter, scattering them as evenly as you can over the top. As the butter melts, it will coat the noodles and enrich the broth.
Slowly pour the canned chicken broth over the noodles, making sure to cover as many of the noodles as possible. Use the back of a spoon to gently press down any noodles that are poking up so they’re mostly submerged in liquid.
Cover the baking dish tightly with foil to trap in the steam. This helps the noodles soften and cook evenly in the broth without drying out.
Bake in the preheated oven for 25 minutes. Carefully remove the foil (watch out for hot steam), stir the noodles gently to redistribute the liquid, and check for doneness.
Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the noodles are tender and most of the broth has been absorbed, with a little saucy broth left at the bottom.
Remove from the oven and let the noodles rest for 5–10 minutes. They will continue to soak up some of the broth as they sit, becoming extra cozy and flavorful.
Taste and adjust seasoning if needed before serving. Serve warm, spooning some of the buttery broth over the top of each portion.
Variations & Tips
To add protein, stir in 1–2 cups of cooked, shredded chicken or leftover turkey when you remove the foil and give the noodles a stir; continue baking as directed. For extra flavor, add 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder with the salt before pouring on the broth, or finish the dish with freshly ground black pepper and chopped parsley. If you like creamier noodles, stir in 1/2 cup of heavy cream or half-and-half during the last 10 minutes of baking. You can also swap part of the butter for a drizzle of olive oil for a slightly lighter feel. For a bit of texture, sprinkle 1/2 cup of buttered breadcrumbs over the top for the final 10 minutes of baking. Food safety tips: Always use canned chicken broth that is within its expiration date and has been stored at room temperature in a cool, dry place. Discard any cans that are bulging, dented at the seams, or leaking. Handle the hot baking dish and steam carefully when removing the foil to avoid burns. If you add cooked meat, make sure it was previously cooked to a safe internal temperature (165°F/74°C for poultry) and has been stored properly in the refrigerator. Refrigerate leftovers within 2 hours of baking and use within 3–4 days, reheating until steaming hot before serving.
