One of these days I’m going to set out to recreate my grandmother’s chicken and dumplings. I think I haven’t done it yet because I know it’s going to take several attempts to get it right. And I know mine will never be as good as hers.
Nanny’s dumplings were not the traditional doughy dumplings but more like big, wide noodles. She would roll out her dough very thin, slice wide ribbons from it and then leave them to dry out on kitchen towels all day. Every surface of her kitchen would be covered in dumplings and you better not get your nasty hands near them or leave the back door open for flies to come in either.
One of these days I will try. But it wasn't this day. This day I just made chicken and noodles. And while the noodles will never match her dumplings and she wouldn't have had to use the soup (the dumplings would have thickened everything up beautifully), the rest of the recipe is pretty dang close.
And at the end of the day I still had a big ole pot of chicken goodness and a whole day spent thinking of my Nanny.
Crock Pot Chicken & Noodles
1 5-6 pound chicken
3 cups water
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1 12-ounce bag home style or extra wide egg noodles
1 can cream of chicken soup
Add chicken, 3 cups of water, salt, pepper, garlic and onion powder to a large crock pot. Cover and cook on low for 8-10 hours or on high for 5-6 hours or until chicken is cooked through and tender.
Remove chicken from crock pot. I usually have to do this with tongs and a slotted spoon as the chicken will fall apart. Set chicken aside to cool a bit.
Pour broth from crock pot into a large measuring pitcher (or whatever you have that will hold the liquid). Measure 5 cups broth and add back to crock pot. Your chicken will have put out a lot of liquid and you should have about 5 cups but if not, use water to make up the difference.
Cover crock pot and heat broth on high until broth reaches a low boil. Add noodles, cover and cook on high for 10 minutes.
Meanwhile, remove skin, bones, etc. from chicken and pull/shred chicken into bite-sized pieces with fingers or two forks.
Add chicken pieces and cream of chicken soup to crock pot and gently stir until combined. Reduce heat to low and simmer about 10-15 minutes or until noodles are tender.
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This recipe was featured at the Weekend Potluck!