Creamy Chicken and Noodles

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12 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
25 mins
Cook:
8 hrs to 9 hrs (low) or 4 to 4-1/2 hours (high)
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Creamy Chicken and Noodles

Ingredients
2
cups sliced carrots
1 1/2
1
cup sliced celery
2
tablespoons snipped fresh parsley
1
bay leaf
3
medium chicken legs (drumstick-thigh portion) (about 2 pounds total), skinned
2
10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1/2
cup water
1
teaspoon dried thyme, crushed
1/4
teaspoon pepper
10
ounces dried wide noodles (about 5 cups)
1
cup frozen peas
 
salt (optional)
 
pepper (optional)

Directions

  1. In a 3-1/2- or 4-quart crockery cooker place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and pepper. Pour over chicken and vegetables.
  2. 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 cooker; cool slightly. Remove and discard bay leaf.
  3. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into cooker. To serve, pour chicken mixture over noodles; toss gently to combine. Season to taste with salt and pepper, if desired. Makes 6 servings.

Nutrition Facts

(Creamy Chicken and Noodles)
    Per serving:
  • 406 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 122 mg chol.,
  • 532 mg sodium,
  • 56 g carb.,
  • 5 g fiber,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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