Easy Chicken and Noodles

"Adapted from a recipe by Diana Smith on allrecipes.com. This is a soup, not a stew. You could shortcut by using a rotisserie chicken and packaged egg noodles, but it's not the same."
 
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Ready In:
8hrs 30mins
Ingredients:
16
Serves:
16
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ingredients

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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 add basil, thyme and bay leaf. Cover and cook on low 8 to 10 hours.
  • In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. When mixture can no longer be stirred with a fork, use your hands to incorporate more flour. It should be smooth and just barely sticky. Allow to rest 10-15 minutes.
  • Roll the dough out on a well-floured 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 3 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes or until tender.
  • Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables and chicken meat to the pot and serve.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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