{"id":16681,"date":"2026-06-18T12:59:46","date_gmt":"2026-06-18T12:59:46","guid":{"rendered":"https:\/\/all-recipes.milaf.ma\/?p=16681"},"modified":"2026-06-18T12:59:46","modified_gmt":"2026-06-18T12:59:46","slug":"amish-butter-noodles","status":"publish","type":"post","link":"https:\/\/all-recipes.milaf.ma\/index.php\/2026\/06\/18\/amish-butter-noodles\/","title":{"rendered":"Amish Butter Noodles"},"content":{"rendered":"

This Amish\u00a0\u00a0Butter<\/span>\u00a0Noodles recipe is the absolute definition of pure, unadulterated comfort\u00a0\u00a0food<\/span>. Made with thick, hearty\u00a0\u00a0egg<\/span>\u00a0noodles simmered directly in a rich, velvety chicken broth, this dish skips any complicated cream sauces and relies entirely on the magic of real butter and starchy goodness. It is incredibly easy to whip up as a quick weeknight side dish, yet soulful enough to steal the show at holiday potlucks.Butter<\/p>\n

Dairy & Eggs<\/div>\n

Ingredients
\n1 lb Thick, Broad\u00a0\u00a0Egg<\/span><\/a>\u00a0Noodles (ideally hand-rolled or extra-thick \u201cAmish-style\u201d dried\u00a0\u00a0egg<\/span><\/a>\u00a0noodles)<\/p>\n

Eggs<\/div>\n
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4 Cups Low-Sodium Chicken Broth or Stock<\/p>\n

1\/2 Cup (1 Stick) Unsalted\u00a0\u00a0Butter<\/span><\/a>, divided<\/p>\n

1 Teaspoon Garlic Powder<\/p>\n

1 Teaspoon Onion PowderFood<\/p>\n

Salt and Freshly Cracked Black Pepper, to taste<\/p>\n

2 Tablespoons Fresh Parsley, finely chopped (for color and brightness)<\/p>\n

Step-by-Step Instructions
\nBoil the Savory Base: In a large, heavy-bottomed pot or Dutch oven, combine the 4 cups of chicken broth,\u00a0\u00a0garlic<\/span><\/a>\u00a0powder, onion powder, and half of the\u00a0\u00a0butter<\/span><\/a>\u00a0(4 tablespoons). Bring the liquid to a rolling boil over medium-high heat.<\/p>\n

Soups & Stews<\/div>\n
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Simmer the Noodles: Add the\u00a0\u00a0egg<\/span><\/a>\u00a0noodles to the boiling broth, pressing them down so they are mostly submerged. Stir immediately to prevent sticking. Reduce the heat to medium-low, cover the pot loosely, and let it simmer for 10 to 12 minutes, stirring occasionally.<\/p>\n

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Eggs<\/span><\/div>\n
Cooking & Recipes<\/span><\/div>\n
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Absorb the Starch: Do not drain the liquid! As the thick noodles cook, they will absorb the savory broth while releasing their natural starches, creating a built-in, silky sauce right in the pot.<\/p>\n

The Rich Finish: Once the noodles are perfectly tender and most of the liquid has disappeared into a glossy coating, turn off the heat. Stir in the remaining 4 tablespoons of butter, allowing it to melt seamlessly into the warm noodles.<\/p>\n

Garnish and Season: Taste and adjust with kosher salt and plenty of freshly cracked black pepper. Scatter the chopped fresh parsley over the top to cut through the richness, and serve roaring hot.<\/p>\n

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Chef\u2019s Pro Tips
\nDon\u2019t Drain the Liquid: This isn\u2019t standard Italian pasta where you dump the boiling water down the sink. The magic of authentic butter noodles lies in the starchy chicken reduction left behind at the bottom of the pot, which acts as the entire flavor engine for the dish.<\/p>\n

Dry Pasta & Noodles<\/div>\n
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Quality Over Quantity: Because this recipe relies on very few ingredients, the quality of your butter and broth matters immensely. Opt for a rich, golden European-style butter and a high-quality bone broth if possible to maximize that deep, home-cooked depth of flavor.<\/p>\n

Flavor Variations
\nThe Brown Butter Upgrade: Before boiling your broth, melt the first 4 tablespoons of butter in the pot over medium heat until it foams, turns a deep amber color, and smells intensely nutty. Pour in the broth and proceed with the recipe for an incredible aromatic twist.<\/p>\n

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The Cheesy Addition: Fold in half a cup of freshly grated Parmesan or sharp white cheddar right along with the final pat of butter for a slightly sharper, gooey finish.<\/p>\n

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Discover more<\/span><\/div>\n
Grains & Pasta<\/span><\/div>\n
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The Chicken & Noodle Dinner: Shred up leftover rotisserie chicken and toss it straight into the pot during the final 3 minutes of simmering to transform this simple side into a hearty, standalone one-pot meal.<\/p>\n

History and Cultural Origins
\nButter noodles are a cornerstone of Pennsylvania Dutch and Old Order Amish culinary heritage across rural communities in the United States. Rooted deeply in practicality, frugality, and self-reliance, traditional Amish cooking historically prioritized ingredients that could be produced directly on the homestead\u2014namely fresh eggs from the coop, flour from the mill, and cream churned into rich butter from the dairy barn.<\/p>\n

Butter<\/div>\n

Because rolling out fresh egg dough and cutting it into thick ribbons was a daily or weekly ritual, these hearty noodles became a staple comfort food. Simmering them in concentrated chicken stock (often a byproduct of boiling a whole stewing hen for Sunday dinner) ensured that absolutely no flavor or nutrients went to waste. Today, the dish stands as a beautifully preserved example of country comfort baking, reminding us that the most memorable meals are often born from the simplest pantry staples.<\/p>\n","protected":false},"excerpt":{"rendered":"

This Amish\u00a0\u00a0Butter\u00a0Noodles recipe is the absolute definition of pure, unadulterated comfort\u00a0\u00a0food. Made with thick, hearty\u00a0\u00a0egg\u00a0noodles simmered directly in a rich,…<\/p>\n","protected":false},"author":1,"featured_media":16682,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/16681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/comments?post=16681"}],"version-history":[{"count":1,"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/16681\/revisions"}],"predecessor-version":[{"id":16683,"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/16681\/revisions\/16683"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/media\/16682"}],"wp:attachment":[{"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/media?parent=16681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/categories?post=16681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/all-recipes.milaf.ma\/index.php\/wp-json\/wp\/v2\/tags?post=16681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}