, Gloucester, MA


July 10, 2013

Simple summer meal: Chicken, vegetables, noodles

Amish chicken “means fresh,” according to chef Jeremy Holmes of St. Elmo Steak House in Indianapolis, Ind.

Amish chicken is chicken from a farm that does not treat its livestock with hormones or preservatives, and usually lets the poultry roam to eat and peck; such chickens tend have less fat and more flavor.

Instead of the basic chicken breast, try purchasing Amish chicken for better taste. At St. Elmo’s Steak House, Holmes said that if he orders chicken on Sunday, it arrives on Wednesday and then he cooks it the next morning, making Amish chicken the freshest and most natural.

Like all good summer meals, this simple, flavorful recipe is all about fresh, local ingredients and quick prep time. It calls for the all-natural Amish chicken, chicken stock, noodles and a few vegetables. The steps required to make the delicious meal are easy: bake the marinated chicken breast, sauté the vegetables and add noodles. Still, the results — a golden brown chicken and crunchy, al dente vegetables over noodles and covered in the stock the chicken cooked in — is a simple, gourmet meal perfect for a family dinner or a party.

Amish Chicken with Udon Noodles


2 marinated chicken breasts

1/4 cup mushrooms, diced

1/4 cup leeks, diced

1/4 cup carrots, julienned

1/8 cup chicken broth

1, 8-ounce package of udon


1. Marinate the chicken overnight (in your favorite marinade).

2. Coat chicken in broth and bake for 15 to 20 min.

3. Add olive oil to a medium-size heated skillet. Add carrot, mushrooms and leeks. Sauté for about two minutes.

4. Cook udon in water, until al dente (or firm but not hard).

5. Add chicken stock to both noodles and vegetables.

6. Add noodles to the heated skillet of vegetables. Flip noodle and vegetable mixture to incorporate

7. Plate noodles and vegetables and lay chicken on top. Pour broth the chicken cooked in on top of chicken and noodles.

Recipe courtesy of chef Jeremy Holmes, St. Elmo Steak House in Indianapolis, Ind., 2013.

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