To a slow cooker chicken, I added an old family noodle recipe. If you want it to be more like a soup, add another quart of broth. This was a fixture at family reunions when I was a child, and the slow cooker makes it even easier.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.

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  • In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.

  • Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.

  • When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

423 calories; 26.1 g total fat; 147 mg cholesterol; 377 mg sodium. 10.9 g carbohydrates; 32.3 g protein; Full Nutrition


Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2006
I made it as soup and it's absolutely delicious! My kids loved it! I didn't use the slow cooker so we could eat sooner. The noodles were so easy the batter was a bit sticky but I kept adding flour until it was just right. And they cooked up beautifully didn't fall apart even on leftovers. I used chicken breasts instead of a whole chicken. Another option is to buy a rotisserie chicken so it's already cooked then pull the meat off and add it in the last step when putting everything together. I recommend this soup - absolutely delicious. Yum! Read More
(120)

Most helpful critical review

Rating: 1 stars
02/12/2014
It turned out bland Read More
(5)
109 Ratings
  • 5 star values: 73
  • 4 star values: 20
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
11/03/2006
I made it as soup and it's absolutely delicious! My kids loved it! I didn't use the slow cooker so we could eat sooner. The noodles were so easy the batter was a bit sticky but I kept adding flour until it was just right. And they cooked up beautifully didn't fall apart even on leftovers. I used chicken breasts instead of a whole chicken. Another option is to buy a rotisserie chicken so it's already cooked then pull the meat off and add it in the last step when putting everything together. I recommend this soup - absolutely delicious. Yum! Read More
(120)
Rating: 4 stars
11/01/2006
This is the closest recipe I've seen to my mother's standard chicken and noodles ever. The only difference when I prepare it myself is to add a little more basil some thyme and a bay leaf to the slow cooking chicken. This is the ultimate comfort food and much heartier than your plain ol' chicken noodle soup. In my family we serve it up nice and thick over buttery mashed potatoes. Mmmm...I'm hungry for it just thinking about it. Read More
(105)
Rating: 5 stars
10/28/2006
Delicious! The only change I made was that I used store-bought noodles instead of making my own since I was short on time. This will be a family favorite. Read More
(99)
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Rating: 5 stars
12/18/2008
I made one modification to this wonderful recipe which is similar to one of our "old" family favorites. Rather than use a whole chicken which must be de-boned I use boneless and skinless chicken breasts and thighs. If you are in a hurry you may partially freeze them and then easily cut them prior to cooking. Read More
(76)
Rating: 5 stars
09/23/2008
I loved this because it was so easy. Added canned mushrooms and frozen peas during while the noodles boiled used store-bought egg noodles and the addition of lots of spices at the end made it delicious! Read More
(31)
Rating: 4 stars
12/11/2006
I made this thinking it was going to be similar to the my traditional beef and noodles that I enjoyed as a child. It turned out to be more like a soup than Chicken and Noodles. It was very good but not what I anticpated. I'll be reducing the fluids next time or cutting the onion a bit differently. Read More
(30)
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Rating: 4 stars
07/02/2008
I MADE THIS AS WRITTEN EXCEPT HAD TO SUB TOMATO/CHICKEN BROTH FOR THE CHICKEN BROTH. VERY TASTY!! My husband is the soup/stew MASTER! Really -everyting he cooks up is amazing and all from scratch. This was a great way to compete with him!! Thanks for a very good recipe. Read More
(26)
Rating: 5 stars
06/04/2007
This is delicious! I cook it whenever a family member or friend is sick and they love it. I did have to add a little more chicken broth to make it more soupy. Read More
(24)
Rating: 5 stars
11/10/2007
This was a great recipe. I used pheasant instead of chicken. We now have a favorite after the boys go hunting. I do think that there should have been more noodles. T think that I will double the noodle recipe next time. I also used more flour and need to lay them out separately after I cut them. They all stuck together while they were drying. Still a new family favorite. Read More
(22)