Ingredients (Serves 6–8)

Base

• 2 tbsp butter

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced (optional)

Soup

• 6 cups chicken broth

• 2 cups cooked shredded chicken

• 1 cup diced potatoes (optional but traditional)

• 1 cup frozen corn

• 1 cup frozen peas

• 1–1½ cups Amish-style egg noodles (or any wide egg noodles)

• 1 cup whole milk or half-and-half

• ½ cup heavy cream (optional for extra richness)

Seasoning

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp dried parsley

• ½ tsp dried thyme

• 1 bay leaf (optional)

Thickener (optional)

• 2 tbsp flour mixed with 2 tbsp water
  or

• 1 tbsp cornstarch mixed with water

🧑‍🍳 Instructions

1. Build the flavor

1. In a large pot or Dutch oven, melt butter over medium heat.

2. Add onion, carrots, and celery. Cook 6–8 minutes until softened.

3. Add garlic and cook 1 minute more.

2. Add broth & veggies

1. Pour in chicken broth.

2. Add shredded chicken, potatoes, peas, and corn.

3. Add parsley, thyme, pepper, and bay leaf.

4. Bring to a gentle boil, then reduce to a simmer for 15 minutes, or until potatoes are tender.

3. Add noodles

1. Add egg noodles and cook according to package time (usually 6–10 minutes).

2. Stir occasionally so they don’t stick.

4. Make it creamy

1. Stir in milk and (if using) heavy cream.

2. If you prefer a slightly thicker soup, stir in your flour or cornstarch slurry.

3. Simmer 3–5 minutes more—not boiling—until creamy.

5. Taste & finish

• Add more salt or pepper as needed.

• Remove bay leaf.

• Let sit for 5 minutes to thicken naturally.

🍲 Serve With

• Homemade bread or Amish white bread

• Cornbread

• Buttered biscuits

• A sprinkle of fresh parsley