Amish Chicken Paprikash With Homemade Egg Noodles

Imperial October 25, 2026October 25, 2026

Amish Chicken Paprikash with Homemade Egg Noodles

Tender chicken thighs, sweet onions, and a velvety paprika–sour cream sauce make this a wonderfully comforting farmhouse supper. Served over thick, handmade egg noodles, this Amish-inspired version draws on the Central European flavors of Hungarian paprikash.

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes, with the dough resting while the chicken cooks

Quick Ingredients

Chicken: 2 pounds boneless, skinless chicken thighs, 1 teaspoon fine sea salt, and 1/2 teaspoon ground black pepper.
Cooking fats: 2 tablespoons unsalted butter and 1 tablespoon olive oil.
Aromatics: 2 large yellow onions, thinly sliced, and 4 garlic cloves, minced.
Sauce: 2 tablespoons sweet Hungarian paprika, 1 tablespoon all-purpose flour, 2 cups low-sodium chicken broth, and 1 cup full-fat sour cream.
Egg noodles: 2 1/2 cups all-purpose flour, 3 large eggs, 2 tablespoons water, and 1/2 teaspoon fine sea salt.
For rolling and boiling: 2 tablespoons additional flour, plus 3 quarts water and 1 tablespoon fine sea salt.
Optional garnish: 2 tablespoons chopped fresh parsley.

Do This

1. Mix the noodle flour, eggs, water, and 1/2 teaspoon salt. Knead for 6 minutes, cover, and rest for 30 minutes.
2. Season the chicken with 1 teaspoon salt and the pepper. Heat the butter and oil over medium-high heat; brown the chicken in 2 batches for 3 minutes per side. Transfer to a plate.
3. Cook the onions over medium heat for 8 minutes. Add garlic for 30 seconds, then the sauce flour for 1 minute. Remove from the heat and stir in the paprika for 15 seconds.
4. Add the broth, return to the heat, and scrape up the browned bits. Return the chicken and its juices, cover, and gently simmer for 25 minutes, until the chicken reaches at least 165°F.
5. Meanwhile, roll the dough 1/8 inch thick and cut into 1/2-inch-wide noodles. Boil in the salted water for 5–7 minutes, until tender; drain.
6. Transfer the cooked chicken to a clean plate. Whisk 1/2 cup hot sauce into the sour cream, then stir it back into the pan. Return the chicken and warm gently for 5 minutes without boiling.
7. Divide the noodles among 6 bowls, top with chicken, and spoon over plenty of sauce. Garnish with parsley if using.

Why You’ll Love This Recipe

Deep flavor from simple ingredients: Slowly softened onions, sweet paprika, and chicken broth create a savory sauce without a long shopping list.
Tender, forgiving chicken: Chicken thighs stay juicy as they gently simmer.
Homemade noodles that are worth the effort: Thick, pleasantly chewy ribbons catch every spoonful of creamy sauce.
A practical cooking rhythm: The noodle dough rests while you start the chicken, and you roll the noodles while the chicken simmers.

Grocery List

Produce: 2 large yellow onions, 4 garlic cloves, and a small bunch of fresh parsley if desired.
Meat & Eggs: 2 pounds boneless, skinless chicken thighs and 3 large eggs.
Dairy: 2 tablespoons unsalted butter and 1 cup full-fat sour cream.
Pantry: All-purpose flour, sweet Hungarian paprika, 2 cups low-sodium chicken broth, olive oil, fine sea salt, and ground black pepper.

Full Ingredients

For the Chicken and Paprika Sauce

2 pounds (907 g) boneless, skinless chicken thighs, about 6 large thighs
1 teaspoon (6 g) fine sea salt
1/2 teaspoon ground black pepper
2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) olive oil
2 large yellow onions, about 14 ounces (400 g) total, thinly sliced
4 garlic cloves, minced
1 tablespoon (8 g) all-purpose flour
2 tablespoons (14 g) sweet Hungarian paprika, not smoked or hot paprika
2 cups (480 ml) low-sodium chicken broth
1 cup (240 g) full-fat sour cream, removed from the refrigerator 30 minutes before using
2 tablespoons chopped fresh parsley, optional, for serving

For the Homemade Egg Noodles

2 1/2 cups (300 g) all-purpose flour, spooned and leveled
3 large eggs
2 tablespoons (30 ml) water
1/2 teaspoon (3 g) fine sea salt
2 tablespoons (15 g) additional all-purpose flour, for rolling and separating the noodles

For Boiling the Noodles

3 quarts (2.8 liters) water
1 tablespoon (18 g) fine sea salt

Amish Chicken Paprikash With Homemade Egg Noodles – Closeup

Step-by-Step Instructions

Step 1: Make and Rest the Noodle Dough

Place the 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl. Make a well in the center and add the eggs and 2 tablespoons water. Beat the eggs with a fork, gradually drawing in flour until a shaggy dough forms. Use your hands to gather the dough into a ball.

Turn it onto a clean work surface and knead for 6 minutes, until firm, smooth, and cohesive. The dough should feel stiff but pliable, not sticky. If dry flour will not incorporate, wet your hands and continue kneading rather than pouring in extra water. Cover tightly with an overturned bowl or reusable wrap and let rest at room temperature for 30 minutes. Begin the chicken while it rests.

Step 2: Season and Brown the Chicken

Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the butter and olive oil in a wide, heavy Dutch oven or deep, lidded skillet over medium-high heat.

Working in 2 batches, brown the chicken for 3 minutes per side. Transfer it to a plate; it will still be undercooked inside. Keep the browned bits in the pan, but reduce the heat if they begin to darken too quickly.

Step 3: Soften the Onions and Bloom the Paprika

Reduce the heat to medium. Add the onions and cook for 8 minutes, stirring frequently, until softened and lightly golden. Stir in the garlic and cook for 30 seconds. Sprinkle over the 1 tablespoon flour and cook, stirring, for 1 minute.

Remove the pan from the heat. Stir in the sweet paprika for 15 seconds, just until fragrant, then immediately pour in the chicken broth. Adding the broth promptly keeps the paprika from scorching and turning bitter.

Step 4: Gently Simmer the Chicken

Return the pan to medium heat and scrape the bottom with a wooden spoon to release the browned bits. Bring the sauce to a gentle simmer, which should take about 2 minutes. Return the chicken and any collected juices to the pan, nestling the thighs into the onions and broth.

Cover and reduce the heat to low. Simmer gently for 25 minutes, turning the chicken once halfway through. The sauce should bubble lazily rather than boil vigorously. Check the thickest part of the chicken with an instant-read thermometer: it must reach at least 165°F (74°C). Thighs become especially tender around 175–185°F (79–85°C); continue cooking for a few minutes if needed.

Step 5: Roll and Cut the Egg Noodles

While the chicken simmers, divide the rested dough into 2 pieces. Keep one piece covered while you work with the other. Lightly dust the work surface and rolling pin with some of the reserved 2 tablespoons flour.

Roll each piece into a sheet about 1/8 inch thick. Dust the surface lightly, fold it loosely into thirds, and cut crosswise into 1/2-inch-wide strips. Unfold the noodles and cut very long strands into lengths of about 4–6 inches. Toss gently with the remaining dusting flour and spread in a loose layer so they do not stick together.

Step 6: Boil the Homemade Noodles

Bring 3 quarts water to a rolling boil in a large pot and add 1 tablespoon salt. Add the noodles, stirring immediately to separate them. Return to a gentle boil and cook for 5–7 minutes, stirring occasionally, until tender with a little chew. Taste a thick noodle to make sure its center is cooked through.

Reserve 1/2 cup of the cooking water, then drain the noodles without rinsing. If the sauce is not quite ready, return the noodles to the warm pot and toss with 2 tablespoons of the reserved water to help loosen them. For the best texture, time the noodles to finish just before serving.

Step 7: Finish the Sauce with Sour Cream

Transfer the fully cooked chicken to a clean plate. Reduce the heat under the sauce to its lowest setting. Place the sour cream in a bowl and gradually whisk in 1/2 cup of the hot sauce, adding it a few spoonfuls at a time. This gentle warming helps prevent curdling.

Stir the warmed sour cream mixture back into the pan. Return the chicken and its juices and warm gently for 5 minutes, keeping the sauce steaming but below a boil. If it looks thicker than you like, stir in reserved noodle water 1 tablespoon at a time, using no more than the remaining 6 tablespoons. Taste before serving; the broth, seasoned chicken, and salted noodles all contribute salt.

Step 8: Assemble and Serve

Divide the noodles among 6 warm, shallow bowls. Place a chicken thigh over each portion, then spoon the paprika sauce and softened onions generously over the chicken and noodles. Finish with the chopped parsley, if using, and serve immediately.

A crisp cucumber salad, lightly dressed cabbage, or steamed green beans makes a refreshing partner to the rich sauce.

Pro Tips

Choose fresh sweet paprika: Paprika is the main seasoning here. A fresh, fragrant sweet Hungarian paprika gives a rounded flavor and warm orange-red color without making the dish spicy.
Keep the simmer gentle: A hard boil reduces the sauce too quickly and can make the chicken less tender. If the liquid is disappearing, lower the heat and check that the lid fits snugly.
Let the dough rest: The 30-minute rest relaxes the dough so it rolls more easily. If it springs back, cover it and rest for another 5 minutes.
Use full-fat sour cream: It makes the smoothest sauce. Tempering helps, but avoiding a boil after adding it is just as important.
Do not over-flour the noodles: Use only enough dusting flour to prevent sticking; excessive flour can leave a pasty coating.

Variations

Bone-in chicken: Substitute 3 pounds bone-in, skinless thighs. Extend the covered simmer to 35–45 minutes, checking for a minimum internal temperature of 165°F. Total cooking time will increase by 10–20 minutes.
A little heat: Replace 1/2 teaspoon of the sweet paprika with 1/2 teaspoon hot Hungarian paprika. Keep the total paprika amount at 2 tablespoons.
Weeknight shortcut: Replace the homemade noodles with 12 ounces dried wide egg noodles and cook according to the package directions. The flavor remains comforting, though the texture will be lighter and less rustic.

Storage & Make-Ahead

Refrigerator: Refrigerate the chicken and sauce separately from the noodles in shallow, airtight containers within 2 hours of cooking. Keep for 3–4 days. Reheat the chicken and sauce gently over low heat, adding 1–2 tablespoons broth per portion as needed. Heat leftovers to 165°F (74°C) without bringing the sauce to a vigorous boil. Warm the noodles separately with a small splash of water.

Make ahead: Wrap the unrolled noodle dough tightly and refrigerate for up to 24 hours. Let it stand at room temperature for 30 minutes before rolling. You can also prepare the chicken through the simmering stage up to 2 days ahead; refrigerate promptly, then reheat to 165°F before tempering in the sour cream just before serving.

Freezer: For the best texture, freeze the cooked chicken and paprika base before adding sour cream for up to 3 months. Thaw overnight in the refrigerator, reheat thoroughly, and finish with the sour cream. Freeze uncooked, cut noodles in a single layer until firm, then transfer to a freezer bag for up to 2 months. Boil from frozen, adding 1–2 minutes to the cooking time.

Nutrition (per serving)

Estimated for one-sixth of the chicken, sauce, and homemade noodles. Values vary with chicken size, broth brand, and the amount of salt absorbed during boiling.