Recipe By Sharon Howard
Rating
Published Oct 28th
Prep 30m Cook 2h 30m Additional - Ready In 3h
Servings 6 servings Calories 613.3

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!

Recipe Ingredients

  • 3 pounds whole chicken
  • 2 onions, quartered
  • 3 stalks celery, cut into 1 inch pieces
  • 2 bay leaves
  • salt and pepper to taste
  • 1 egg
  • 4 cups all-purpose flour

Cooking Directions

  1. 1 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.
  2. 2 When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
  3. 3 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.
  4. 4 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 Facts

  • Calories 613.3
  • Carbohydrate 67.8 g
  • Cholesterol 130.6 mg
  • Fat 17.8 g
  • Fiber 3 g
  • Protein 41.8 g
  • Saturated Fat 4.9 g
  • Sodium 238.8 mg
  • Sugar 2.4 g

Reviews

  1. 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 - Read more ...
  2. the concept of this recipe is awesome but i was very disappointed when i made it....there is hardly any flavor.
  3. 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!!!!!!
  4. This is an excelent recipe! Myself I like the broth left a little less thick. Probably because thats how my mother always made it. Also as a variation after boiling the chicken a little garlic butter rub and some simple seasoning on the skin of the chicken and bake in the oven to crisp the - Read more ...
  5. I have been searching for this recipe! I grew up with this meal. It was always a family favorite and a great meal for our entire family to share together in the winter all the cousins aunts uncles grandparents. We made "sliders" a family event! Thank you so much for sharing this recipe. I can't - Read more ...
  6. WOW! I have been looking for an old-fashioned chicken and noodles recipe for a while now. This one fits the bill. At the end to the reserved broth I added cooked carrots celery onion celery seed and a little sage to augment the heartiness of the gravy mixture. THIS IS A KEEPER!
  7. This was very good but I only loosely followed it...I used 2 chicken breasts and 2 thighs with loads of fresh basil from the garden a touch of red pepper and loads of sauteed garlic. I didn't have celery on hand so I used carrots green pepper and broccoli from the garden. For the noodles - Read more ...
  8. 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 - Read more ...
  9. My husband and I just loved this recipe. The dough was fantastic to work with by using my mixer with the dough hook and rolling it out using my pasta machine. The only problem I had was thickening the gravy. My pasta had no extra flour on it so my gravy wasn't thick enough. Next - Read more ...
  10. This is just like the chicken and noodles my Grandma used to make when I was a child. Highly recommended!!!
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