Old-Fashioned Chicken and Noodles Recipe - Allrecipes.com
Old-Fashioned Chicken and Noodles Recipe
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Old-Fashioned Chicken and Noodles
A truly old-fashioned chicken soup with homemade noodles and stock. See more
  • READY IN ABOUT 2 hrs

Old-Fashioned Chicken and Noodles

Recipe by  

"This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 30 mins

    1 hr 50 mins


  1. In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
  2. While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
  3. Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.
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Reviews More Reviews

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.

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!

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.

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

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.

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.

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!

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!!


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  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 117 mg
  • 39%
  • 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.

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