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Grandma's Chicken and Sliders / https://www.hwcmagazine.com
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5 from 4 votes

Grandma's Chicken and Sliders

Grandma’s Chicken and Sliders is a heartwarming rich and delicious recipe with homemade chicken broth, hearty dumplings and roasted chicken.
Prep Time2 hrs 30 mins
Cook Time30 mins
Total Time3 hrs
Course: Mains
Cuisine: French
Servings: 10
Calories: 300kcal
Author: HWC Magazine

Ingredients

Savory Herb Roasted Whole Chicken

Chicken Broth:

  • 1 tablespoon olive oil
  • 4 stalks celery
    chopped
  • 2 onions
    small chopped
  • 1 carrot
    chopped
  • 2 cloves garlic
    chopped
  • 2 cups Pan drippings/juice from roasted chicken
    approximately
  • 6 cups chicken stock
    (homemade, boxed, canned, gluten-free or bouillon, etc.)
  • 4 bay leaves
  • ½ teaspoon paprika
  • salt and pepper to taste

Sliders:

  • 4 cups 4 cups all-purpose regular flour
    (may also use gluten free flour blend if needed) and extra flour on the side for rolling and to prevent sticking
  • 1 egg
    beaten
  • 1 to 1.5 cups homemade chicken broth from the drippings of your Savory Herb Roasted Whole Chicken cooled

Instructions

ROASTING THE CHICKEN

  • Follow our Recipe for Savory Herb Roasted Whole Chicken. https://www.hwcmagazine.com/recipe/savory-herbed-roasted-whole-chicken/
  • Remove your Savory Herb Roasted Whole Chicken from the pan and tent with Aluminum foil to keep warm. (Reserve all those delectable juices in the pan from the roasted chicken for the chicken broth gravy for the sliders)

CHICKEN BROTH GRAVY FOR SLIDERS

  • In a large pot place olive oil, chopped celery, onions, carrots, garlic, salt and pepper and cook until slightly translucent and soft. (If you wanted to you could have slow cooked your vegetables with the roasted chicken in the oven and this is nice as well)
  • Add reserved juice from your Savory Herb Whole Roasted Chicken, additional chicken broth, bay leaves, paprika and salt and pepper to taste and bring to a boil. Then reduce and simmer for ½ hour.
  • Strain and remove all vegetables and bay leaves from broth and bring broth back up to a boil
  • Add sliders to broth (recipe below)

SLIDERS (HOMEMADE NOODLES)

  • While your chicken soup broth is cooking, make your sliders.
  • Beat one egg in a large bowl. Add 4 cups all-purpose flour to bowl and gently stir in the egg.
  • Next, add approximately 1- 1.5 cups or more of cooled chicken broth to flour while stirring. Add enough broth so that the flour mixture just starts to form a nice dough ball. You dough should just pull together. If your dough is too wet, add a little more flour. On the other hand, if your dough is too dry, add a little cooled chicken soup broth.
  • Liberally flour a clean surface and lightly knead dough just a couple of times to form into a ball. Do NOT over knead your dough as this can make your noodles tough.
  • Flatten bread lightly with hands and add more flour on top of dough and on to your rolling pin. Roll to about 1.8th of inch flat or as flat as you can get it as they puff up quite a bit when cooked.
  • Cut dough into long slices and then cut each slice into about 1.5 inches long.
  • Coat the fresh homemade noodles with lots of flour and do not shake off excess. (First this prevents the noodles from sticking together. In addition, it helps thicken the broth to a nice and thick consistency like a gravy for your sliders. Yum!)
  • Grandma used to make a few little small dough balls. She said you were the lucky one if you got one in your bowl. (Totally optional, but fun for the kids)

Cook your Slider Noodles

  • Drop the homemade sliders (noodles) into the boiling chicken broth a handful at a time. Be sure to leave on the extra flour to help thicken the chicken broth.
  • The broth will start to thicken, and the noodles will float up to the top when they are cooked (about 15-20 minutes). It really depends on how thick your noodles are. Sliders do take longer to cook compared to regular noodles.
  • Boil slider noodles until they are soft and pillowy. They should have a slight tooth bite but be light and pillowy. The time needed to get to this stage depends on how large and thick you cut your noodles. Our noodles took between 15 minutes to get to this stage. The sliders will float up to the top of the pot when they are getting close to be done.
  • We found that you need this extra time up to almost 25-30 minutes to let all the flavors mingle, the broth to thicken and to get rid of the flour taste. Unlike a traditional noodle, sliders are heartier and stay aldente as long as you have enough broth in the pot.
  • Now, your broth should be thick almost like a soup gravy and your sliders are pillowy soft but still have a little tooth bite feel. Salt and pepper and season to taste. If your broth is too thin, mix a little flour and water slurry and add to the chicken broth and bring up to a boil.
  • Allow to continue to boil for several minutes to remove the flour taste and for the flavors to mingle. On the other hand, if your soup broth is too thick and your noodles do not have enough liquid to boil, you will need to add more chicken broth to your pot. Then, re-season as needed.

Putting it all together

  • Serve sliders alongside of sliced Savory Herb Roasted Whole Chicken and mashed potatoes for the full comfort food experience.
  • We hope you enjoy Grandma's Chicken and Sliders the worlds perfect comfort food! (Tonight, a rare event. We actually have leftovers and looking forward to eating it tomorrow as it is even better the next day)

Notes

Be sure to scroll above the recipe to check out the step by step photos for the cooking process.
If you want to make this recipe gluten free, just substitute gluten-free flour blend for the regular flour. Also make sure that any chicken broth you use is also gluten free. Please note however, depending on the type of gluten free flour used the cooking time for your sliders will differ. You will need to start checking them at 5 minutes and every so often. Best to use a mixed gluten-free flour blend. (Straight almond flour, coconut flour, rice flour, etc. do not have the best results).
Grandma's Chicken and Sliders are best if eaten within 3 days. Store in a sealed container in the refrigerator. To reheat, just add sliders and gravy to a pot and heat on stovetop or in microwave. If sliders are too thick, you can add a little water or chicken broth and re-season as desired. We have not frozen the sliders before as we have never had that much left over.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 47g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 275mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1171IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg