Hearty Midwestern Chicken and Noodles
Chicken legs are often a good buy, and in this hearty dish, they turn into a comforting home-style dinner.
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Servings:
Makes 6 servings.
Ingredients
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3 chicken legs (drumstick-thigh piece) (about 2 pounds)
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4 cups water
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1/2 cup chopped celery leaves
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2 tablespoons snipped parsley
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1 bay leaf
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1 teaspoon dried thyme, crushed
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1 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 cups chopped onion
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2 cups sliced carrots
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1 cup sliced celery
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3 cups wide noodles
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1 cup loose-pack frozen peas
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2 cups milk
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2 tablespoons all-purpose flour
Directions
1.
Skin chicken. In a 4-1/2-quart Dutch oven place chicken, water, celery leaves, parsley, bay leaf, thyme, salt, and pepper. Heat to boiling. Reduce heat. Cover and simmer for 30 minutes.
2.
Add the onion, carrots, and sliced celery. Cover and simmer about 30 minutes more or until chicken is tender and no longer pink. Remove from heat. Remove chicken; cool slightly. Discard the bay leaf. Remove meat from bones; discard bones. Chop chicken and set aside.
3.
Heat vegetable mixture to boiling. Add noodles; cook for 5 minutes. Stir in peas and 1-1/2 cups of the milk.
4.
In a screw-top jar combine remaining milk and flour. Cover and shake until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chicken. Cook for 1 to 2 minutes more or until heated through. Makes 6 servings.
Nutrition information
Calories 321, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 83 mg, Sodium 535 mg, Carbohydrate 38 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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