Chicken and Noodles
This homey, one-dish meal includes carrots, celery, and onions--all classic chicken soup ingredients--to make your new favorite comfort meal. For a complete dinner, add a small salad or dinner rolls.
Prep Time:
30 mins
Total Time:
1 hr
Servings:
Makes 6 servings.
Ingredients
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3 chicken legs (thigh-drumstick piece)
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3 cups water
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2 bay leaves
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1 teaspoon dried thyme, crushed
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3/4 teaspoon salt
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1/4 teaspoon black pepper
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1-1/2 cups chopped onion (3 medium)
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2 cups sliced carrot (4 medium)
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1 cup sliced celery (2 stalks)
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1 12-ounce package frozen noodles
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1 cup loose-pack frozen peas (optional)
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1 cup milk
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2 tablespoons all-purpose flour
Directions
1.
Skin chicken. If necessary, cut up chicken to fit in pot. In a 4- or 5-quart Dutch oven combine chicken, water, bay leaves, thyme, salt, and pepper. Add onion, carrot, and celery. Bring to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until chicken is tender and no longer pink. Discard bay leaves. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop chicken; set aside.
2.
Bring broth mixture to boiling. Add noodles; cook for 5 minutes (15 minutes if using frozen noodles). If desired, stir in frozen peas. In a screw-top jar combine milk and flour; cover and shake until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chopped chicken. Cook and stir for 1 to 2 minutes more or until mixture is heated through. Makes 6 servings.
Nutrition information
Calories 359, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 176 mg, Sodium 641 mg, Carbohydrate 44 g, Total Sugar 6 g, Fiber 3 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 11%, Iron 20%. Exchanges: Vegetable 1, Starch 2.5, Lean Meat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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