Old-Fashioned Chicken and Noodles Recipe

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Most Helpful Positive Review

Dec 17, 2003

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.

—CURTISLEE

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Most Helpful Critical Review

Oct 10, 2007

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!

—Amanda

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87 Ratings

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Jan 25, 2004

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.

—GRAMMA GORGEOUS

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Nov 10, 2006

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

—Joshua

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Mar 10, 2007

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.

—Gwen

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Apr 05, 2005

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.

—RMKJJEN

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Jan 06, 2005

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!

—MBBTEACH

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Aug 01, 2004

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!!

—CHESSNUT57

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Nutrition

Calories
430 kcal
21%

Carbohydrates
40.2 g
13%

Cholesterol
123 mg
41%

Fat
16 g
25%

Fiber
1.9 g
8%

Protein
28.2 g
56%

Sodium
1991 mg
80%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 16g 25 %
** Saturated Fat 3.8g 19 %
** Cholesterol 123mg 41 %
** Sodium 1991mg 80 %
** Potassium 286mg 8 %
** Total Carbohydrates 40.2g 13 %
** Dietary Fiber 1.9g 8 %
** Protein 28.2g 56 %
** Sugars 3.2g
** Vitamin A 31 %
** Vitamin C 3 %
** Calcium 5 %
** Iron 35 %
** Thiamin 43 %
** Niacin 96 %
** Vitamin B6 16 %
** Magnesium 11 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.