Simple Chicken and Noodles Recipe -
Simple Chicken and Noodles Recipe
  • READY IN ABOUT 2 hrs

Simple Chicken and Noodles

Recipe by  

"This is a recipe my grandmother used. She lived on a chicken farm, so it is as basic and simple as it can get. Usually all we have to accompany this recipe is mashed potatoes. It’s really nice on cold days and extremely cheap to make. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    1 hr 50 mins


  1. Remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. Add 1 teaspoon salt, and bring to a boil over high heat. Reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender.
  2. Mix the flour with a dash of salt in a bowl. With your fingers, make a depression in the top of the flour and drop in the eggs. Add the oil, and stir the eggs into the flour to make a stiff dough. Knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes.
  3. Cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it's about 1/8 of an inch thick. Sprinkle the dough sheet with flour, and roll it up into a loose cylinder. With a sharp knife, cut 1/2 inch wide noodles from the roll. Unroll the noodles, and sprinkle with flour to prevent them from sticking together.
  4. Remove the chicken from the broth and let cool about 10 to 15 minutes, until it's cool enough to handle. Remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. Bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.
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  • Cook's Note
  • You can substitute 1 cup of whole wheat flour for 1 cup of all-purpose flour for the noodles. The dough will be stiffer and harder to knead.

Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2009

You got it Girl! I'm 73 years old and this is my mother's recipe to a "T"! All of you new cooks out there---take this one to heart, it's the real deal. It's a must for "purist" cooks who enjoy REAL homemade food!

Most Helpful Critical Review
Jan 04, 2009

With really old-time recipes comes the good and the bad. Homemade noodles are very very good. The bad part is, these cooks didn't know...or didn't have...the things that make a dish like this excellent. I would never make this without adding onion, celery, black pepper, and thyme...and usually carrots too. These things make the broth taste like a million bucks. So if you're putting the considerable time into making this, it's definitely worth a few more minutes to chop some veggies...and it's better for you. Oh, and for those watching their fat intake, just skim any fat off the top with a big spoon, and discard it.

Oct 05, 2009

Just like Chicken and Noodles should be! Easy recipe and absolutely delicious, I think some people are expecting this to be a soup recipe but this is something completely different. I always serve this over mashed potatoes and always get rave reviews. This recipe is the same one my great-grandma used and is soo comforting. Also, DO NOT put this in a crockpot when first making as the broth needs to be hot enough for the noodles to form, if not they will just turn gummy. Great recipe Clara! <3

Jan 03, 2009

You go girl!!! This is basic simple homecooking at it's best like my mother and grandmother did. The only difference is they called it Chicken and Dumplings and served it with vegetables not mashed potatos. My mother would never serve two starches at the same meal. If you want more spices then add them...I prefer just salt and pepper for this dish but everyone has different tastes. If you want it easier, then get store bought noodles, but it won't taste as good and this is worth the mess that it makes in the kitchen. After all, the kitchen is supossed to get messed up sometimes otherwise we would all be eating frozen dinners cooked in the microwave.

Jan 08, 2009

This recipe brings back memories of being raised on the farm. On Saturday evening my Baba would behead a chicken & throw it in the pot for Sunday dinner.

Jan 03, 2009

I needed to doctor this one up a lot. It has no herbs, vegetables or seasonings in it other than the salt! I was going to give it one star, but the noodles turned out very well. I added a bay leaf and seasoning salt and pepper and minced onion in with the chicken while it cooked. Then added some minced garlic and put the noodles in. I tried the broth and thought it was very bland. So I added quite a few cubes of chicken bullion, parsley and a tsp of poultry seasoning. I also thickened it a bit with a cup of water with two tbsp of cornstarch mixed in to make it thicker. But that was my preference. I think this recipe has good "bones" but needs some work.

Jan 03, 2009

Delicious! Fresh, wholesome food. THIS is cooking. The problem is not the recipe, but the time. But, how much time is spent shopping for fresh basil, dried tomatoes, fresh rosemary and the whole kaboodle without which no recipe is complete these days? Improvise.....

Jun 30, 2011

Just like my grandma makes! Thank you for posting. It's perfect. Note for those who don't know, this is more like a gravy consistency (flavored mostly by pepper) and used much the same. Also great served at any potluck, Thanksgiving family buffet, or with any poultry! Pure comfort food :) I can eat it alone.


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  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 440 mg
  • 18%

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

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