Downhome Chicken And Slicky Noodles Recipes

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CHICKEN AND SLIDERS



Chicken and Sliders image

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!

Provided by Sharon Howard

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h

Yield 6

Number Of Ingredients 7

3 pounds whole chicken
2 onions, quartered
3 stalks celery, cut into 1 inch pieces
2 bay leaves
salt and pepper to taste
1 egg
4 cups all-purpose flour

Steps:

  • 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.
  • 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 : Calories 613.3 calories, Carbohydrate 67.8 g, Cholesterol 130.6 mg, Fat 17.8 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 4.9 g, Sodium 238.8 mg, Sugar 2.4 g

DOWN-HOME CHICKEN & NOODLES



Down-Home Chicken & Noodles image

Make and share this Down-Home Chicken & Noodles recipe from Food.com.

Provided by 911spatcher

Categories     One Dish Meal

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb boneless skinless chicken breast
2 (10 3/4 ounce) cans cream of chicken soup
1 (14 1/2 ounce) can chicken broth
16 ounces wide egg noodles, cooked
salt and pepper

Steps:

  • Place chicken in the slow cooker; sprinkle with salt and pepper.Top with both cans of soup. Cover and cook on low for 6 hours or until the chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to the slow cooker, add the broth and the noodles. Mix well. Cover and cook on low setting for an additional 30 min or untill heated through.

Nutrition Facts : Calories 481.3, Fat 11.6, SaturatedFat 3.2, Cholesterol 120.4, Sodium 1042.5, Carbohydrate 61.7, Fiber 2.5, Sugar 2.2, Protein 30.7

DOWN HOME CHICKEN AND NOODLES RECIPE - (4.3/5)



Down Home Chicken and Noodles Recipe - (4.3/5) image

Provided by Addie

Number Of Ingredients 5

1 pound boneless, skinless chicken breasts
Salt and pepper to taste
2 10-3/4-oz. cans cream of chicken soup
14-1/2-oz. can chicken broth
16-oz. package wide egg noodles, cooked

Steps:

  • Place chicken in a slow cooker; sprinkle with salt and pepper. Top with both cans of soup. Cover and cook on low setting for 6 hours or until chicken is tender. Remove chicken from slow cooker and shred (I left the chicken breasts whole.) Return chicken to slow cooker; add broth and cooked noodles. Mix well. Cover and cook on low setting for an additional 30 minutes or until heated through. Sometimes I just throw in some leftover vegetables at this point, if I have any - like peas and/or carrots. Sometimes I add a little thyme, because I like the flavor.

DOWNHOME CHICKEN AND SLICKY NOODLES



Downhome Chicken and Slicky Noodles image

My Aunt Deanne was one of the best southern cooks I've ever known-and I know quite a few as my Mom was born and raised in the south! She made so many yummy meals and treats-and this one was one of her best! Slicky noodles are different than any dumpling, different than any egg noodle, and have a smooth "slicky"...

Provided by Donna Bardocz

Categories     Chicken

Time 1h40m

Number Of Ingredients 11

1 (3 to 4 lb) broiler-fryer chicken
2 stalks of celery, finely chopped
1 large sweet onion, finely chopped
2 qt --plus 1/4 cup water
1 tsp -- plus 1/2 teaspoon salt
2 c unbleached all-purpose flour
3 tsp baking powder
1/4 c shortening
1/4 c cold water
1/2 stick (1/4 cup) of butter, melted
2 tsp freshly ground black peppercorns

Steps:

  • 1. In large stock pot, stew chicken in 2 quarts of water, adding two stalks of celery and the chopped onion along with a teaspoon of salt to the water for flavor. Cook for about an hour, until the chicken is falling off the bone. Remove the chicken from the pot to cool and save the stock. After the chicken has cooled, remove and discard bones, fat and skin. Cut chicken into bite sized pieces.
  • 2. Combine flour, baking powder, and remaining 1/2 teaspoon of salt in a mixing bowl. Cut the shortening into the flour using a fork or pastry blender until the mixture forms coarse crumbs. Add the remaining 1/4 cup of cold water, a little at a time, working from the center, using your hands to work the mixture into dough. Roll the dough out on a solid surface, about 1/8" thick and cut into strips, 1" to 2" long.
  • 3. Over medium-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly. With floured hands drop the strips of dough into the slowly boiling broth. Gently stir the broth after adding several pieces of dough. Repeat until all the slicky noodles have been used and stir very gently.
  • 4. Add the chicken, the butter and the pepper to the dumplings and continue to stir gently. Turn heat to low simmering for about 10 minutes.
  • 5. Enjoy this down-home Southern treat!

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