The Scoop
Amish Chicken & Dumplings, with homemade noodles, offers cozy comfort.
Years ago, when I moved into my first little house in Lancaster, Pennsylvania, the air was crisp with autumn's promise. That weekend marked a new beginning, one that felt grounded in the age-old traditions of the area. Determined to dive into the local culture, I visited a nearby Amish market. There, the warm aroma of fresh dumplings drew me in, and I couldn't resist buying a rotisserie chicken. That same evening, I decided to create my version of Amish Chicken & Dumplings. Flour was everywhere as I learned to roll out dough, a task that's wonderfully therapeutic if you turn on some music and let the rhythm guide the rolling pin.
The broth bubbled with anticipation as I gathered the usual suspects: diced potatoes, carrots, and plenty of onions. Adding peas and celery for that bright pop was a whimsical touch, reminiscent of the farmhouse simplicity I was embracing. A chef friend once taught me to add noodles one at a time to prevent a sticky soup fail. That little nugget of wisdom saved my fledgling attempt. As everything simmered, the kitchen felt as inviting as an Amish quilt.
Stirring in the shredded chicken, I marveled at the comforting blend of flavors. The final flourish of salt and pepper made it truly mine. I let it rest for a few minutes so the dumplings would hold their shape. As I sat at my tiny kitchen table, the meal was not just sustenance. It was an homage to a new chapter, sweetened with nostalgia and a sprinkle of adventure. That night, I realized meals like this are the glue that binds stories to memories.
Ingredients
For the noodle dough:
- 3 cups flour, plus more for dusting a work surface
- 2 eggs
- 1/2 teaspoon salt
- water, as needed
For the broth:
- 8 cups chicken broth
- 2 stalks celery, thinly sliced
- 2 cups sweet peas
- 1 carrot, peeled, diced
- 4 potatoes, peeled, diced
- 1 medium white onion, diced
- 2 teaspoons parsley
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 cups rotisserie chicken, chopped
- salt, to taste
- pepper, to taste
Directions
- In a large mixing bowl, add the flour, the eggs, and 1/2 teaspoon of the salt, mixing it together.
- Add small amounts of water to the flour mixture until the dough comes together and forms a ball.
- Flour a countertop, then roll out the dough until it is 1/2-inch thick.
- Cut the dough into 1 1/2-inch squares.
- In a stockpot, add the broth, the celery, the peas, the carrots, the potatoes, the onion, and the parsley.
- Bring the mixture to a rolling boil.
- Add the noodles one at a time to prevent sticking.
- Reduce the mixture to a simmer, and let the noodles cook until tender, about 25 minutes.
- In a small bowl, whisk together the cornstarch and the water until smooth.
- Stir the cornstarch mixture into the soup.
- Continue to simmer and stir occasionally until the mixture has thickened, about 3-5 minutes.
- Once thickened, stir in the chicken.
- Season to taste with the salt and the pepper.
- Serve.
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