Old-Fashioned Chicken and Noodles


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

Prep Time:
20 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 50 mins
8 servings


  • 1 (2 to 3 pound) whole chicken, cut into pieces

  • 4 stalks celery, diced

  • celery tops

  • 1 carrot, shredded

  • 1 onion, halved - unpeeled

  • ground black pepper to taste

  • 3 (32 fluid ounce) containers chicken broth

  • 2 eggs, beaten

  • 1 cup warm water

  • 2 tablespoons vegetable oil

  • 1 teaspoon salt

  • 3 cups all-purpose flour


  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.

Nutrition Facts (per serving)

430 Calories
16g Fat
40g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 430
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 19%
Cholesterol 117mg 39%
Sodium 1991mg 87%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 28g
Vitamin C 2mg 10%
Calcium 37mg 3%
Iron 4mg 19%
Potassium 286mg 6%

* 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.

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