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- 3 chicken legs (thigh-drumstick piece)
- 3 cups water
- 2 bay leaves
- 1 teaspoon dried thyme, crushed
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chopped onion (3 medium)
- 2 cups sliced carrot (4 medium)
- 1 cup sliced celery (2 stalks)
- 1 12 ounce package frozen noodles
- 1 cup loose-pack frozen peas (optional)
- 1 cup milk
- 2 tablespoons all-purpose flour
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.
- Servings Per Recipe 6,
- cal. (kcal) 359,
- Fat, total (g) 8,
- chol. (mg) 176,
- sat. fat (g) 2,
- carb. (g) 44,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 6,
- pro. (g) 26,
- vit. A (IU) 4616,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 121,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 641,
- Potassium (mg) 561,
- calcium (mg) 111,
- iron (mg) 4,
- Vegetables () 1,
- Starch () 3,
- Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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