4. Cover the pot partially with a lid and let the chicken simmer until it is very tender and starting to fall off the bone, about 1 to 1½ hours. The slower it simmers, the richer the broth will taste.
5. When the chicken is done, carefully lift the pieces out of the pot and set them on a plate to cool slightly. Taste the broth and adjust the salt and pepper if needed.
6. Once the chicken is cool enough to handle, remove the skin and bones, and shred or pull the meat into bite-sized pieces. Discard the skin and bones, or save them for another batch of broth if you like.
7. Bring the broth back up to a gentle boil. Add the egg noodles to the pot and stir so they don’t stick together. Cook according to package directions, usually 7–10 minutes, until the noodles are tender.
8. When the noodles are almost done, return the shredded chicken to the pot. Let everything simmer together for another 3–5 minutes so the flavors can come together and the chicken can warm through.
9. Check the consistency: if you like it soupier, you can add a bit more hot water and adjust the seasoning. If you prefer it thicker, like the Amish often serve it, let it simmer uncovered for a few more minutes so the broth can reduce slightly and cling to the noodles.
10. Turn off the heat and let the pot rest for about 5–10 minutes before serving. The noodles will soak up a bit more broth and the whole dish will settle into that cozy, old-fashioned texture that makes it so comforting.
To keep this true to its 5-ingredient spirit but still give you some room to play, you can lean on little tricks more than extra items. If you like a richer broth, start with a fattier hen or add an extra chicken leg or two to the pot; more bones mean more flavor. For a slightly creamier feel without adding dairy, let the noodles cook a touch longer so they release more starch into the broth and thicken it naturally. If you do allow yourself one or two extra pantry additions, a bay leaf and a small onion simmered with the chicken are very traditional in farm kitchens and deepen the flavor without changing the character of the dish. You can also swap the whole chicken for bone-in thighs if that’s what you have; they stay tender and forgiving. For a make-ahead version, cook and shred the chicken and strain the broth earlier in the day, then just bring the broth to a boil and cook the noodles right before supper. Leftovers keep well and often taste even better the next day, as the noodles soak up more of the broth—just add a splash of water when reheating if it gets too thick.
