Old-Fashioned Chicken and Noodles

Old-Fashioned Chicken and Noodles

94

"This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it."

Ingredients

1 h 50 m {{adjustedServings}} servings 430 cals
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Nutrition

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  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1991 mg
  • 80%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
  2. While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
  3. Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.
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Reviews

94
  1. 111 Ratings

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Bottom line - this recipe tasted even better than I had hoped! Wow, the mingling of all of the flavors served to make it a taste explosion. And the noodles were fantastic. My family loved thi...

This is a good basic start, I also add 1 Tb chicken boullion granules, 1 bay leaf and some parsley flakes. Easy and good or better than homemade, shortcut is to get some homemade style frozen eg...

Great recipe, i had a bit of trouble making the noodles, so i used egg noodles instead, a little easier to :). Other that that, great, i add more vegies and chicken because i like a thinker sou...