Old-Fashioned Chicken and Noodles

Old-Fashioned Chicken and Noodles


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


1 h 50 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  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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  1. 110 Ratings


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...

My husband has the flu and my mother in law came for a visit. I tried to find a recipe that would keep me in the kitchen most of the day and away from her. This was a big disapointment. It wa...

Fantastic recipe! I did add a bay leaf to the chicken broth as it cooked. Definitely use chicken on the bone, and both light and dark meat as they add to of the flavor of the broth. I also ad...

My husband and I were both born and raised in the south and grew up on homemade chicken and dumplings (not from a can) and this is by far the worst I have ever had!

I followed Grandma Gorgeous's suggestions and thickened this with about 3 T. of cornstarch mixed with cold water...my grandma calls it a "slurry". It was great, both my picky daughters cleane...

This recipe is great. I have made one minor change for ease of preperation. I use boneless/skinless chicken breasts instead of a whole chicken. You don't need to strain the broth this way, just ...

EXCELLENT chicken soup. Got rave reviews from my family (even my 3yr old). I tried making the noodles and they just weren't coming out the way I thought they should so I bought a box of dried ...