Best-ever chicken and noodle soup

    17 hours

    A delicious soup with homemade noodles. A whole chicken is cooked with carrots, onions and celery in a slow cooker, then simmered with homemade noodles.

    100 people made this

    Serves: 12 

    • 2 carrots, sliced
    • 2 onions, sliced
    • 2 sticks celery, cut into 2.5cm pieces
    • 1 (1.8kg) whole chicken
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 125ml white wine
    • 1/4 teaspoon dried basil
    • 2 eggs, beaten
    • 4 tablespoons water
    • 1 pinch salt
    • 30g butter
    • 125g plain flour or as needed
    • 2 litres low salt chicken stock

    Prep:30min  ›  Cook:8hr  ›  Extra time:8hr30min  ›  Ready in:17hr 

    1. Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
    2. In a medium bowl, stir together the eggs, water, salt, butter and flour to form a stiff dough. Let the dough rest for a few minutes.
    3. Roll the dough out on a well-greased board to 3mm thickness. Use a pizza cutter to cut into strips about 1.25cm wide and 7.5cm long. Dust lightly with flour and leave to dry for a few hours while the chicken cooks.
    4. When the chicken is done, remove the meat and vegetables to a plate. Transfer the juices to a large pot and stir in 2 litres of chicken stock. Bring to the boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (88)


    Was really delicious but needed more flour than the recipe said. Next time I'd add mushrooms and sweetcorn for more flavour.  -  16 Feb 2016


    I made it as soup and it's absolutely delicious! My kids loved it! I didn't use the slow cooker so we could eat sooner. The noodles were so easy, the batter was a bit sticky but I kept adding flour until it was just right. And they cooked up beautifully, didn't fall apart even on leftovers. I used chicken breasts instead of a whole chicken. Another option is to buy a rotisserie chicken, so it's already cooked, then pull the meat off and add it in the last step when putting everything together. I recommend this soup - absolutely delicious. Yum!  -  03 Nov 2006  (Review from Allrecipes US | Canada)


    This is the closest recipe I've seen to my mother's standard chicken and noodles ever. The only difference when I prepare it myself is to add a little more basil, some thyme and a bay leaf to the slow cooking chicken. This is the ultimate comfort food, and much heartier than your plain ol' chicken noodle soup. In my family, we serve it up nice and thick, over buttery mashed potatoes. Mmmm...I'm hungry for it just thinking about it.  -  01 Nov 2006  (Review from Allrecipes US | Canada)