"This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!" — Sharon Howard
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celery, cut into 1 inch pieces
salt and pepper to taste
My mother-in-law grew up during the depression and her French Canadian grandmother taught her how to make this recipe. I am rating this one a "five" with some minor changes. This recipe calls for 4 cups of flour, which is too much, leading to the "tough, chewy" texture that some reviewers are complaining about. Start with 3 cups of flour, 1 cup of broth and 2 eggs. The mixture will be a bit sticky, so I turn the dough onto a floured silpat (a silicone mat) and gently work in a bit more flour and then roll it out fairly thin. Then I use a pizza cutter to cut the sliders. Tonight I made the recipe more brothy, like chicken soup, but I've also made it thicker. My husband's family loves it over mashed potatoes---starch nirvana! I also like to add some dried herbs, a little garlic powder and a few bouillon cubes to the chicken while it is cooking for more flavor.
the concept of this recipe is awesome, but i was very disappointed when i made it....there is hardly any flavor.
This was really good! The sliders are a little chewy, I'm not sure if I did something wrong, and it doesn't say how thin to roll out the dough, so maybe I could roll it thinner next time. I added baby carrots to the broth while making the sliders. I also prepared the chicken the day before and put the broth in the fridge, so I was able to remove all of the fat off the top. My family loved it too! Thanks!
I LOVE sliders. In our family however, we make it with pork. We buy a fairly inexpensive pork roast and "stew" it like you do a chicken, with onions, celery and chicken broth. Then, make the sliders and continue as with the chicken recipe. It is SO yummy!!!!!!
WOW! I have been looking for an old-fashioned chicken and noodles recipe
for a while now. This one fits the bill. At the end, to the reserved broth, I added
cooked carrots, celery, onion, celery seed, and a little sage to augment the
heartiness of the gravy mixture. THIS IS A KEEPER!
This is just like the chicken and noodles my Grandma used to make when I was a child. Highly recommended!!!
This is an excelent recipe! Myself I like the broth left a little less thick. Probably because thats how my mother always made it. Also as a variation, after boiling the chicken a little garlic butter rub and some simple seasoning on the skin of the chicken and bake in the oven to crisp the skin. Chicken served on the side instead of in the soup itself. At any rate - Still very good - excelent recipe!
I have been searching for this recipe! I grew up with this meal. It was always a family favorite and a great meal for our entire family to share together in the winter, all the cousins, aunts, uncles, grandparents. We made "sliders" a family event! Thank you so much for sharing this recipe. I can't wait to feel like a kid again with my family!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Sliders
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 160
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