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.
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!
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!
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!
This is just like the chicken and noodles my Grandma used to make when I was a child. Highly recommended!!!
This was very good but I only loosely followed it...I used 2 chicken breasts and 2 thighs with loads of fresh basil from the garden a touch of red pepper and loads of sauteed garlic. I didn't have celery on hand so I used carrots green pepper and broccoli from the garden. For the noodles I went 50/50 white/wheat flour.
My husband and I just loved this recipe. The dough was fantastic to work with by using my mixer with the dough hook and rolling it out using my pasta machine. The only problem I had was thickening the gravy. My pasta had no extra flour on it so my gravy wasn't thick enough. Next time I'll thicken it with extra flour. Fantastic!
the concept of this recipe is awesome but i was very disappointed when i made it....there is hardly any flavor.
