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The Melting Pot
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1900s-present - Midwestern farm cooks and Amish and Mennonite noodle-making communities
Tender chicken and egg noodles simmered in rich broth until thick, hearty, and ready for a Midwestern supper.
Difficulty
Easy
Prep time
20 minutes
Cook time
1 hour
Total time
1 hour 20 minutes
Servings
6 servings
Region
Midwest and Amish and Mennonite country
Era introduced
1900s-present
Introduced by
Midwestern farm cooks and Amish and Mennonite noodle-making communities
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Chicken and noodles is Midwestern comfort in its most direct form: chicken, broth, noodles, and often mashed potatoes underneath. Amish and Mennonite foodways helped make thick egg noodles central to the dish, while farm kitchens and church suppers kept it practical. It is not trying to be soup; it should be thick enough to spoon over potatoes or eat as a hearty bowl.
Drafted with Midwestern chicken-and-noodles method from Serious Eats (https://www.seriouseats.com/midwestern-chicken-and-noodles-recipe-11698424), Amish-style context from Buns In My Oven (https://www.bunsinmyoven.com/amish-chicken-noodles/), slow-cooker/home context from NeighborFood (https://neighborfoodblog.com/amish-chicken-and-noodles/), and family-memory context from Simply Recipes (https://www.simplyrecipes.com/moms-chicken-and-noodles-recipe-7763084).
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