Amish Savior Sunday Supper–a creamy chicken and noodle dish made in your Instant Pot or slow cooker. It’s the kind of easy dinner that makes everyone happy!
Amish Savior Sunday Supper
I made this chicken and noodles recipe the other night, and wow…Greg, Skyler, and I basically took down the entire pot. There were zero leftovers. It was an easy one to make too! Aside from sautéing the onions at the start, it was basically a dump-and-go situation, which you know I am a fan of. The sauce turned out creamy and flavorful, the noodles and chicken were perfectly tender. This one’s definitely going into our regular rotation! This is a perfect Sunday supper! (This recipe is adapted from a recipe I found on facebook).
Ingredients/Substitution Ideas
- Olive oil–or butter, canola, vegetable
- Onion–yellow or white or a shallot
- Chicken broth–or water and Better than Bouillon chicken base
- Ream’s frozen egg noodles–or Grandma’s brand
- Boneless skinless chicken thighs–or chicken breasts, tenderloins
- Carrots
- Celery
- Kosher salt
- Black pepper
- Poultry seasoning
- Campell’s cream of chicken with herbs–or just plain cream of chicken
- Frozen peas–optional
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute until translucent and soft.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the noodles. Add chicken on top of noodles. Add carrots, celery, salt, pepper, poultry seasoning and cream of chicken on top. Don’t stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 6 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir. Add in peas, if using. Ladle into bowls and serve with a biscuit.
Notes/Tips
- Serve with a biscuit or cornbread. I just made a can of Pillsbury biscuits. I do love this recipe for cornbread and make it almost every Sunday.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot. This recipe can easily be doubled! Double ingredients and keep the same cooking time.
- Use frozen egg noodles like Reames or Grandma’s. They make the texture extra rich and homemade-tasting. I always have a hard time remembering where exactly in the grocery store I can find the frozen noodles. I usually find them by the frozen bread doughs. No need to thaw the noodles first.
- You can use chicken breasts instead of thighs.
- Taste and adjust the seasonings at the end. Ours needed just a little salt.
- You can add extra veggies like mushrooms, zucchini or corn to bulk it up.
- Nobody likes peas except me so I just stirred some into my individual serving.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with frozen peas are Instant Pot/Crockpot Booyah and Hungry Boys Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Amish Savior Sunday Supper
- Prep Time: 20 minutes
- Cook Time: 6 minutes (plus 5-10 minute NPR)
- Total Time: 26 minutes
- Yield: 4 servings 1x
Description
A creamy chicken and noodle dish made in your Instant Pot or slow cooker. It’s the kind of easy dinner that makes everyone happy!
Ingredients
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 2 1/2 cups chicken broth
- 8 oz Ream’s frozen egg noodles
- 16 oz boneless skinless chicken thighs, trimmed of fat and cut into chunks
- 2 carrots, peeled and sliced
- 1 rib of celery, sliced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp poultry seasoning
- 1 (10.5 oz) can Campell’s cream of chicken with herbs
- 1/2 cup frozen peas, optional
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and saute until translucent and soft.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the noodles. Add chicken on top of noodles. Add carrots, celery, salt, pepper, poultry seasoning and cream of chicken on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 6 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Add in peas, if using. Ladle into bowls and serve with a biscuit.
Slow Cooker Instructions:
- Add onion and oil into a microwave safe bowl and microwave for 3 minutes. Stir and add into the slow cooker.
- Add in broth, noodles, chicken, carrots, celery, salt, pepper, poultry seasoning and cream of chicken and stir.
- Cover and cook on low for 3-4 hours.
- Stir. Add in peas, if using. Ladle into bowls and serve with a biscuit.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
More recipes with frozen egg noodles…
Love Machine Casserole
Thick noodles in a creamy basil parmesan sundried tomato sauce with chicken and bacon crumbles. This dinner is love at first taste!
Mandy’s Casserole
A creamy chicken, noodle and broccoli dinner made in the Instant Pot or slow cooker finished off with buttery Ritz cracker and poppy seed topping.
Instant Pot Chicken Noodle Casserole
A creamy sauce envelopes chicken tenderloins, noodles and mushrooms and then the dish is topped with shredded cheese and panko breadcrumbs.
Instant Pot Simple Chicken Slop
Chicken, noodles and a creamy sauce. It looks sloppy but tastes amazing!
Instant Pot Amish Chicken and Noodles
Thick noodles in a savory chicken gravy with chunks of tender chicken. This Amish classic is best served over a pile of mashed potatoes.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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