Chicken and Noodles

This homey, one-dish meal includes carrots, celery, and onions--all classic chicken soup ingredients--to make your new favorite comfort meal. For a complete dinner, add a small salad or dinner rolls.

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40 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
30 mins
Cook:
30 mins
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Chicken and Noodles

Ingredients
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

Directions

  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.

Nutrition Facts

(Chicken and Noodles)
    Per serving:
  • 359 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 176 mg chol.,
  • 641 mg sodium,
  • 44 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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