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.


Hearty Midwestern Chicken and Noodles

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Servings: Makes 6 servings.
Prep Time: 20 mins
Total Time: 1 hr 30 mins

 
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Ingredients
  • 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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  • 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
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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
Per serving: 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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