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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.

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  • When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.

  • To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.

  • Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

Nutrition Facts

613.3 calories; protein 41.8g 84% DV; carbohydrates 67.8g 22% DV; fat 17.8g 27% DV; cholesterol 130.6mg 44% DV; sodium 238.8mg 10% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2008
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. Read More
(70)

Most helpful critical review

Rating: 2 stars
06/24/2008
the concept of this recipe is awesome but i was very disappointed when i made it....there is hardly any flavor. Read More
(2)
55 Ratings
  • 5 star values: 31
  • 4 star values: 21
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/01/2008
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. Read More
(70)
Rating: 4 stars
07/14/2003
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! Read More
(31)
Rating: 5 stars
10/22/2007
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!!!!!! Read More
(29)
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Rating: 5 stars
01/11/2004
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! Read More
(26)
Rating: 5 stars
02/22/2004
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! Read More
(20)
Rating: 4 stars
10/30/2005
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! Read More
(19)
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Rating: 5 stars
10/27/2002
This is just like the chicken and noodles my Grandma used to make when I was a child. Highly recommended!!! Read More
(19)
Rating: 5 stars
08/11/2003
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. Read More
(18)
Rating: 4 stars
03/16/2003
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! Read More
(18)
Rating: 2 stars
06/24/2008
the concept of this recipe is awesome but i was very disappointed when i made it....there is hardly any flavor. Read More
(2)