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