Homemade chicken and noodles
This is an old French Canadian recipe that is a sure winter warmer. A whole chicken is simmered, forming its own luscious stock. The cooled stock is combined with flour and egg to make rustic noodles, which are then returned to boiling stock along with the chicken, developing a rich and delicious gravy.
Ingredients
Serves: 6
- 1 (1.25kg) whole chicken
- 2 onions, quartered
- 3 sticks celery, cut into 2.5cm pieces
- 2 bay leaves
- salt and pepper to taste
- 1 egg
- 500g plain flour
Method
Prep:30min ›
Cook:2hr30min ›
Ready in:3hr
- Place chicken in a large pan. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to the boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from stock and strain liquid. Reserve the stock and discard all vegetables.
- When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
- To make the noodles: Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding stock as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 3cm wide and 7.5cm long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
- Bring the reserved stock to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the stock is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(51)
Reviews in English (48)
My mother-in-law grew up during the depression and her French Canadian grandmother taught her how to make this recipe. I am rating this one a "five" with some minor changes. This recipe calls for 4 cups of flour, which is too much, leading to the "tough, chewy" texture that some reviewers are complaining about. Start with 3 cups of flour, 1 cup of broth and 2 eggs. The mixture will be a bit sticky, so I turn the dough onto a floured silpat (a silicone mat) and gently work in a bit more flour and then roll it out fairly thin. Then I use a pizza cutter to cut the sliders. Tonight I made the recipe more brothy, like chicken soup, but I've also made it thicker. My husband's family loves it over mashed potatoes---starch nirvana! I also like to add some dried herbs, a little garlic powder and a few bouillon cubes to the chicken while it is cooking for more flavor. - 01 Nov 2008 (Review from Allrecipes US | Canada)
This was really good! The sliders are a little chewy, I'm not sure if I did something wrong, and it doesn't say how thin to roll out the dough, so maybe I could roll it thinner next time. I added baby carrots to the broth while making the sliders. I also prepared the chicken the day before and put the broth in the fridge, so I was able to remove all of the fat off the top. My family loved it too! Thanks! - 07 Jan 2002 (Review from Allrecipes US | Canada)
I LOVE sliders. In our family however, we make it with pork. We buy a fairly inexpensive pork roast and "stew" it like you do a chicken, with onions, celery and chicken broth. Then, make the sliders and continue as with the chicken recipe. It is SO yummy!!!!!! - 22 Oct 2007 (Review from Allrecipes US | Canada)