Amish Chicken & Noodles
Ingredients:
• 2 lbs boneless, skinless chicken thighs or breasts
• 8 cups chicken broth
• 1 small onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 12 oz wide egg noodles
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp butter
• 2 tbsp fresh parsley, chopped
Method:
1. Place the chicken, chicken broth, onion, carrots, celery, garlic, thyme, parsley, black pepper, and salt in a large pot.
2. Bring to a boil, then reduce the heat, cover, and simmer for 25–30 minutes, until the chicken is tender and cooked through.
3. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the broth.
4. Stir in the cream of chicken soup and butter until smooth and creamy.
5. Add the wide egg noodles and simmer uncovered for 8–10 minutes, or according to the package directions, until tender. Stir occasionally so the noodles don’t stick.
6. If the mixture becomes too thick, add a little extra chicken broth. The finished dish should be rich, creamy, and hearty.
7. Taste and adjust the seasoning. Garnish with fresh parsley.
8. Serve hot over creamy mashed potatoes for that classic Amish comfort-food combination. 
