Recipe by Diana Smith
"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."
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celery, cut into 1 inch pieces
1 (4 pound)
ground black pepper
all-purpose flour, or as needed
low salt chicken broth
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 leftovers. I used chicken breasts instead of a whole chicken. Another option is to buy a rotisserie chicken, so it's already cooked, then pull the meat off and add it in the last step when putting everything together. I recommend this soup - absolutely delicious. Yum!
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 & vegetable noodle soup recipe, and won't make this again. Sorry.
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 noodle soup. In my family, we serve it up nice and thick, over buttery mashed potatoes. Mmmm...I'm hungry for it just thinking about it.
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.
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 cooking.
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!
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 onion a bit differently.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Great-Aunt Nina's Noodles and Chicken
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 423
** Calories from Fat: 235
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