Recipe archive
Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
Recipe archive
America's Melting Pot
Chicken and Noodles hero image coming soon
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.
No featured photo yet. Upload a photo with your review. The highest-rated community photo may become this recipe's hero image.
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
Recipe tools
Log in to save this recipe to a collection.
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.
Share family changes, regional twists, or pantry-friendly adaptations as full community recipes.
Log in to submit a community recipe.
No community recipes yet. Submitted recipes are published right away.
Rate this recipe and share how it worked at your table.
Log in to review this recipe.
No reviews yet. Be the first to rate this recipe.
Recipes matched by era, region, occasion, ingredients, and cultural roots from the archive.
Same era
America's Melting Pot
Almond Chicken photo coming soon
1900s-present
Crisp boneless chicken served over lettuce with brown gravy, scallions, and toasted almonds.
1900s-present
Cake doughnuts flavored with reduced apple cider and rolled in cinnamon sugar.
1900s-present
A German-American Dutch baby-style pancake baked over cinnamon apples in a hot skillet.
Same region
America's Melting Pot
Bacon Dressing / Hot Bacon Dressing photo coming soon
1800s-present
Bacon Dressing / Hot Bacon Dressing is a dressing with real American table personality: Pennsylvania Dutch and Midwestern spinach salad dressing. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Beef and Noodles photo coming soon
1861-1900
Beef and noodles is plainspoken comfort food: slow-cooked beef, rich broth, and egg noodles served as a main dish or over mashed potatoes. It fits the railroad, boardinghouse, and settlement table because it stretches a roast into a filling meal and reflects German and Amish noodle traditions carried into the Midwest and Great Plains.
America's Melting Pot
Black Raspberry Jam photo coming soon
1700s-present
Black Raspberry Jam is a preserve with real American table personality: Midwest, Appalachia, and Pennsylvania tradition. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
Same table
1879-2026
Tender chicken in rich broth with soft dumplings, finished as a thick, comforting Southern and Appalachian main dish.
America's Melting Pot
Chicken and Slicks photo coming soon
1800-2026
Chicken simmered in broth with thin rolled dumpling strips, also called slicks, sliders, or chicken pastry in parts of the South.
America's Melting Pot
Crockpot Chicken and Dumplings photo coming soon
1970-1989
Crockpot Chicken and Dumplings combines tender, slow-cooked chicken in a savory broth with soft dumplings cooked atop or within the crockpot. This adapts traditional Southern comfort food to a hands-off cooking method, popular in home kitchens from the 1970s onward.