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3
chicken legs (thigh-drumstick piece)
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3
cups water
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2
bay leaves
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1
teaspoon dried thyme, crushed
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3/4
teaspoon salt
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1/4
teaspoon black pepper
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1 1/2
cups chopped onion (3 medium)
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2
cups sliced carrot (4 medium)
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1
cup sliced celery (2 stalks)
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1
12 ounce package frozen noodles
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1
cup loose-pack frozen peas (optional)
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1
cup milk
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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,
- Calories 359,
- Protein (gm) 26,
- Carbohydrate (gm) 44,
- Fat, total (gm) 8,
- Cholesterol (mg) 176,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 6,
- Vitamin A (IU) 4616,
- Vitamin 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 (DV %) 111,
- Iron (DV %) 4,
- Vegetables () 1,
- Starch () 3,
- Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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I've never seen frozen egg noodles, but I assume they are precooked, so you would need a much smaller amt. than 12 oz. if substituting dried noodles. Very strange that the recipe didn't give the equivalent, but thank you to the person who mentioned using 3 cups of regular noodles. The recipe sounds very good.
1/26/2012 08:53:39 AM Report AbuseI am making this tonight, but the recipe I have is in the big red cookbook. It called for 2 cups of milk and 3 tbls. of flour. It didn't thicken very much but I have left it on the stove to cook longer than just the 1-2 min. after putting everything together. Hopefully, it will thicken up so we can eat it..it is runny right now. I may have to bake it in the oven for a bit. Looks and smells yummy though.
12/29/2011 06:38:48 PM Report AbuseTHIS HAS TO BE THE VERY WORST SITE TO NAVIGATE FOR ANY RECIPES! SO SURPRISING, COMING FROM A "GOLD STANDARD" OF COOKING, RECIPES, TIPS, ETC.! I WON'T BE BACK TO TACKLE IT AGAIN!
10/4/2011 07:12:27 AM Report AbuseThis recipe in '99 BHG New Cook Book calls for: 4 cups water 3 C. wide egg noodles 2 C. milk The directions are the same, but chicken is simmered for an hour and calls for 1 1/2 milk to be added with the peas, and the remaining 1/2 milk to be combined with the flour. (recipe also calls for 1/2 C. chopped celery leaves and 2 T. snipped fresh parsley added to water for cooking chicken.)
3/19/2011 06:20:20 PM Report AbuseWhat are frozen noodles?? I am a cook and this sounds delish but never heard of frozen noodles.
1/16/2011 02:53:55 PM Report Abuse