"This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it." — Roge
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1 (2 to 3 pound)
whole chicken, cut into pieces
onion, halved - unpeeled
ground black pepper to taste
3 (32 fluid ounce) containers
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 this dish, which I served with "Make Ahead Mashed Potatoes," also available at Allrecipes.com. For me, three cups of flour for the noodles wasn't enough to make the dough workable. I used something closer to four. The dough was just too gooey to work with before I added the extra flour. Even adding all of the extra flour, the noodles were still sticking together. Next time, I'll let them dry out longer. I grew up with longer noddles, and made that style, which I cut with a pizza cutter - an fantastic and easy technique. I saw no real need to strain the celery and carrots with the chicken. When the chicken was cooked, I just took the pieces out individually, removing meat from the bones, then placed the meat back in the pot - no reason to fiddle around with the straining process. I've got to say I'm honored to be the first to review this dish - one I will remember well and serve again and again.
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!
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 egg noodles and use 1/2 bag, add about 1/2 hour before serving. I also like to make Bisquick dumplings because they thicken the broth just enough and add the ultimate comfort to this food!If your broth is getting low add more water or a can of chicken broth so the dumplings have plenty of liquid to boil in.
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 soup, and also a bit of poultry seasoning for flavor, thanks
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 was so easy to make that I was forced to spend time with her while she was here. It did score me points with her because it was so good.
The only adjustments I made was adding 2 bay leaves, minced garlic, salt, cornstarch, and I used 4 1/2 containers of chicken broth we like more broth) instead of 3.
The noodles were SUPER easy. I generously floured the counter and generously floured the top of the dough. Then I rolled out the dough and cut with a pizza cutter. Before putting them into the pot I shook off the excess. I let the noodles dry out a little bit before adding. It kept them from sticking together.
I will never eat canned soup again. This is THE chicken noodle soup recipe for us.
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 added a bit more flour to the noodle recipe, just enough to make the dough a bit more workable, and then rolled them and cut them into strips about an inch wide. Be careful here, too much flour will ruin the noodles. The review where the person forgot to bring the broth to a boil prior adding the giant lump of noodles is good information for the novice cook, however I don't feel the rating is fair insofar as the recipe is concerned because the result was doomed from the start. Doing this type of thing takes loving time and patience. If you don't have the time, then save it for another day. Afterall, good homemade chicken soup is great year round.
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 cleaned it up!
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 spoon out the big pieces, much less messy. I also use the Rolled Dumplings recipe and just cut them like big noodles. Easy and delicious!!
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Chicken and Noodles
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 430
** Calories from Fat: 144
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