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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

430 calories; protein 28.2g 56% DV; carbohydrates 40.2g 13% DV; fat 16g 25% DV; cholesterol 117.1mg 39% DV; sodium 1991.4mg 80% DV. Full Nutrition

Reviews (105)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2003
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. Read More
(188)

Most helpful critical review

Rating: 1 stars
10/10/2007
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! Read More
(38)
126 Ratings
  • 5 star values: 95
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
12/17/2003
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. Read More
(188)
Rating: 4 stars
01/25/2004
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. Read More
(152)
Rating: 5 stars
11/11/2006
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 Read More
(107)
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Rating: 5 stars
03/10/2007
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. Read More
(95)
Rating: 5 stars
04/05/2005
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. Read More
(50)
Rating: 1 stars
10/10/2007
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! Read More
(38)
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Rating: 4 stars
01/06/2005
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! Read More
(34)
Rating: 5 stars
08/01/2004
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!! Read More
(33)
Rating: 5 stars
01/14/2006
EXCELLENT chicken soup. Got rave reviews from my family (even my 3yr old). I tried making the noodles and they just weren't coming out the way I thought they should so I bought a box of dried german spatzel (like a tiny dumpling) instead. Turned out great and made the soup nice and hearty! I also added a bay leave and some dried parsley as others recommended. I also served this with bacon lettuce and tomato sandwiches. Will add to my list of favorites. Read More
(22)