Great-Aunt Nina’s Noodles and Chicken
Prep 30m Cook 8h Additional - Ready In 8h 30m
Servings 12 servings Calories 422.7

To a slow cooker chicken, I added an old family noodle recipe. If you want it to be more like a soup, add another quart of broth. This was a fixture at family reunions when I was a child, and the slow cooker makes it even easier.

Recipe Ingredients

  • 2 carrots, sliced
  • 2 onions, sliced
  • 2 stalks celery, cut into 1 inch pieces
  • 1 (4 pound) whole chicken
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup white wine
  • ¼ teaspoon dried basil
  • 2 eggs, beaten
  • ¼ cup water
  • 1 pinch salt
  • 2 tablespoons shortening
  • 1 cup all-purpose flour, or as needed
  • 2 quarts low salt chicken broth

Cooking Directions

  1. 1 Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
  2. 2 In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
  3. 3 Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
  4. 4 When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

Nutrition Facts

  • Calories 422.7
  • Carbohydrate 10.9 g
  • Cholesterol 146.6 mg
  • Fat 26.1 g
  • Fiber 0.7 g
  • Protein 32.3 g
  • Saturated Fat 7.6 g
  • Sodium 377.3 mg
  • Sugar 1.6 g


  1. I used dried noodles because making my own sounds like too much hard work what with 5 kiddies to cook for! But I have to agree with another review that the end result was quite bland and we had to pep it up with salt/seasoning. I will stick with my good old favourite chicken & - Read more ...
  2. I made one modification to this wonderful recipe, which is similar to one of our "old" family favorites. Rather than use a whole chicken, which must be de-boned, I use boneless and skinless chicken breasts and thighs. If you are in a hurry, you may partially freeze them and then easily cut them prior to - Read more ...
  3. I loved this because it was so easy. Added canned mushrooms and frozen peas during while the noodles boiled used store-bought egg noodles and the addition of lots of spices at the end made it delicious!
  4. I MADE THIS AS WRITTEN EXCEPT HAD TO SUB TOMATO/CHICKEN BROTH FOR THE CHICKEN BROTH. VERY TASTY!! My husband is the soup/stew MASTER! Really -everyting he cooks up is amazing and all from scratch. This was a great way to compete with him!! Thanks for a very good recipe.
  5. This was a great recipe. I used pheasant instead of chicken. We now have a favorite after the boys go hunting. I do think that there should have been more noodles. T think that I will double the noodle recipe next time. I also used more flour and need to lay them out separately after - Read more ...
  6. This is delicious! I cook it whenever a family member or friend is sick and they love it. I did have to add a little more chicken broth to make it more soupy.
  7. I made this thinking it was going to be similar to the my traditional beef and noodles that I enjoyed as a child. It turned out to be more like a soup than Chicken and Noodles. It was very good but not what I anticpated. I'll be reducing the fluids next time or cutting the - Read more ...
  8. I made it as soup and it's absolutely delicious! My kids loved it! I didn't use the slow cooker so we could eat sooner. The noodles were so easy the batter was a bit sticky but I kept adding flour until it was just right. And they cooked up beautifully didn't fall apart even on - Read more ...
  9. This is the closest recipe I've seen to my mother's standard chicken and noodles ever. The only difference when I prepare it myself is to add a little more basil, some thyme and a bay leaf to the slow cooking chicken. This is the ultimate comfort food, and much heartier than your plain ol' chicken - Read more ...
  10. Delicious! The only change I made was that I used store-bought noodles instead of making my own since I was short on time. This will be a family favorite.