“This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!” - by Sharon Howard
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth 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(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth 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 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
- Bring the reserved broth 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 broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.
Nutrition
Amount Per Serving (6 total)
- Calories
- 613 cal
- 31%
- Fat
- 17.8 g
- 27%
- Carbs
- 67.8 g
- 22%
Based on a 2,000 calorie diet
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Reviews (39)
Rate This Recipe
"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 cu..." See moreps 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."
LENA M
"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 ba..." See moreby 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!"
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