Chicken and Noodle Sliders

This dish was originally called Old Fashioned Chicken and Dumplings but I renamed it. The dumplings are actually noodles. Grab the kids when you make this. The noodle dough is sooooo easy to mix and work with. They'll love rolling, cutting and sliding them into the broth. Real comfort food at its simplest.

1 large chicken, cut into pieces or 4 large boneless, skinless chicken breasts

Salt & Pepper

8 cups chicken broth, canned or homemade

1 medium onion, peeled cut into quarters

2 ribs celery, preferably inner ribs with leaves attached

2 T. butter

1/4 cup heavy cream or 1/4 cup flour and 1/2 cup water whisked together

Noodles:

1 large egg

2 T. vegetable oil
3 tablespoons cold water
1/2 teaspoon salt

1 cup flour

1. In a large Dutch oven or pot combine chicken stock, 4 cups water, onion, celery, and a pinch of salt.
2. Bring to a boil over high heat. Cook until chicken is cooked through, 20 to 30 minutes for the breasts and 30 more minutes for the rest.
3. When cooked, remove and cool until cool enough to handle.
4. Meanwhile, in a medium bowl, whisk together egg, oil, 3 T. cold water, and 1/2 t. salt.
5. Stir in flour until well combined. Knead to bring together and cover. Refrigerate dough at least 2 hours or overnight. You can also put in freezer for 20 minutes to speed the process.
6. When chicken has cooled remove skin and tear each into 1-2 inch pieces and set aside.
7. Turn dough out onto a generously floured work surface. Roll out dough until it is very thin, about 1/16th inch thick.
8. Cut dough into 1 1/2"-by-2 1/2" rectangles. You don't have to be really precise about this. Just cut into something that will fit in your mouth when eating.
9. Bring reserved stock mixture to a boil over high heat, and season with salt.
10. Add dough rectangles to boiling liquid and shake pot or gently stir until dough is cooked through, 3 to 5 minutes.
11. Add reserved chicken and reduce to a gentle simmer.
12. Add butter and heavy cream or flour/water mixture.
13. Season with salt and pepper.
14. Serve hot. Sprinkle with chopped parsley if you want.

• This recipe is from chef Scott Peacock.