Amish Chicken Soup, Re-post from Mary Ellis

Anyone else out there feeling under the weather? Well, the first bug of the season has hit my household, so I decided it was time to re-post this excellent article from Mary Ellis from last year. Enjoy!

A sure cure-all…chicken soup, Amish style!

I have just gotten over a very nasty case of the flu (which I was kind enough to pass along to my husband…) and I realized that half the people I know were either sick or just-on-the-mend. All this bad weather going around the country is not helping. I thought I’d pass along this wonderful recipe for Amish Chicken Soup that brings folks back to health in no time at all! Stay well, Amish readers.

Amish Chicken Soup
3lb. chicken
2 qt. water
2 tsp. salt, dash of pepper
1 1/2 cup chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
(opt. 2 pototoes, chopped)
4 cups egg noodles

Place chicken in kettle with 2 quarts water. Cover and cook until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. De-bone chicken and return to kettle with strained broth. Add stock, carrots, onions, celery, apple and pepper and cook until vegetables are tender. Add noodles and cook 10 minutes. Enjoy!

Last 5 posts by

7 Responses to “Amish Chicken Soup, Re-post from Mary Ellis”

  1. I don’t like dark meat. Wondering if I can use bone-in chicken breasts for the broth? I’ve been craving a GOOD Chicken Noodle Recipe but was too lazy to look and one comes out of the blue sky. Thank you, thank you, thank you.


    Elizabeth Reply:

    I bet that would work, Bonnie. You could always add in a couple cans of chicken or vegetable broth in case it doesn’t come out strong enough after boiling the chicken breasts. Sometimes if I am really sick or too tired to make chicken soup, I’ll just used canned broth and throw in cut up chicken breasts (boneless, skinless) and veggies. It’s not the same as the kind that simmers all day, but it will do in a pinch.


  2. Just wanted to say I made this recipe this weekend while I was sick, and it really soothed my chest/coughs and comforted me overall. I boiled the chicken for a few hours and didn’t even need to add stock. It was delicious!


  3. Hello, nice entry! I will keep reading your homepage 😉


  4. I have most of the Amish books on Amazon through my Kindle, and I love them so my much. Have one of the cookbooks too and also collect them from your site. You are such an inspiration!!

    Time saver chicken in pressure cooker for cooking it with plenty of rich broth: I just add some oil to lightly cover the bottom of my pressure cooker, wash n dry chicken pieces then sprinkle Nature’s Seasoning and garlic powder on each then fry about 3 minutes each side then remove (if you have more chicken than fits over 1 layer). Add back to pan a box (or couple cans) of chicken broth along with extra water for plenty of rich broth. Place lid on pan then at medium high till top to pressure cooker jingles then turn heat down to 1st notch on gas stove. Cook for 15-25 minutes depending on how much chicken and size of chicken pieces. Use in stuffing, d u moldings, soup whatever. Sometimes I can’t wait and eat some with the broth alone. Yum! Time saver and delicious rich broth!


    Sandra Finney Reply:

    Just left entry above, made typo…should say “stuffing, dumplings…” Whoops :–)


  5. I would like to try the recipe but the apple tart: is it something i should buy or is there a recipe for how i can make it.
    Thank you


Leave a Reply