Chicken and Homemade Pasta

    3 hours

    Chicken is boiled with onions, celery and bay creating a rich broth that is used to boil a basic homemade pasta noodle.

    43 people made this

    Serves: 6 

    • 1 1/2 whole chicken
    • 2 onions, quartered
    • 3 stalks celery, cut into 2cm pieces
    • 2 bay leaves
    • 1 pinch salt and pepper, to taste
    • Homemade Pasta
    • 1 egg
    • 4 cups plain flour

    Preparation:30min  ›  Cook:2hours30min  ›  Ready in:3hours 

    1. Wash chicken and place in large saucepan. Cover with water and add diced 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.
    2. When chicken is cool remove meat from the bones and all skin keeping the chicken meat in reasonably large pieces.
    3. Homemade Pasta: Beat the egg with some of the cooled broth and measure out the flour then work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes.
    4. Roll out the dough on a floured surface. Cut the dough into strips about 4cm wide and 8cm long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
    5. Bring the reserved broth to a rapid boil then 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.

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    Reviews in English (48)


    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.  -  01 Nov 2008  (Review from Allrecipes USA and Canada)


    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!  -  07 Jan 2002  (Review from Allrecipes USA and Canada)


    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!!!!!!  -  22 Oct 2007  (Review from Allrecipes USA and Canada)