Chicken and Noodles with Vegetables

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4 users rated this recipe an average rating of 5.0
Makes:
6 servings
Prep:
30 mins
Cook:
8 hrs to 9 hrs (low) or 4 to 4-1/2 hours (high)
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Chicken and Noodles with Vegetables

Ingredients
2
cups sliced carrots (4 medium)
1 1/2
cups chopped onions (3 medium)
1
cup sliced celery (2 stalks)
1
bay leaf
4
chicken legs (drumstick-thigh portion) (about 2-1/2 pounds total), skinned
2
10 3/4 ounce cans reduced-fat and reduced-sodium condensed cream of chicken soup
1/2
cup water
1
teaspoon salt
1
teaspoon dried thyme, crushed
1/4
teaspoon black pepper
8
ounces dried wide noodles (about 4 cups)
1
cup frozen peas

Directions

  1. In a 3-1/2- or 4-quart slow cooker stir together carrots, onions, celery, and bay leaf. Place chicken on top of vegetables. In a large bowl stir together soup, the water, salt, thyme, and black pepper. Pour over chicken in cooker. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
  2. Remove chicken from slow cooker; cool slightly. Discard bay leaf. Cook noodles according to package directions; drain. Meanwhile, stir frozen peas into mixture in cooker. Remove chicken from bones; discard bones. Shred or chop meat; stir into mixture in cooker.
  3. To serve, in a large serving bowl stir together chicken mixture and noodles.

Nutrition Facts

(Chicken and Noodles with Vegetables)
    Per serving:
  • 388 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 122 mg chol.,
  • 928 mg sodium,
  • 48 g carb.,
  • 5 g fiber,
  • 7 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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