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2
cups sliced carrots
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1 1/2
cups chopped onion
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1
cup sliced celery
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2
tablespoons snipped fresh parsley
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1
bay leaf
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3
medium chicken legs (drumstick-thigh portion) (about 2 pounds total), skinned
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2
10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
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1/2
cup water
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1
teaspoon dried thyme, crushed
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1/4
teaspoon pepper
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10
ounces dried wide noodles (about 5 cups)
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1
cup frozen peas
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salt (optional)
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pepper (optional)
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.
- Servings Per Recipe 6,
- Calories 406,
- Protein (gm) 28,
- Carbohydrate (gm) 56,
- Fat, total (gm) 7,
- Cholesterol (mg) 122,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 5,
- Vitamin A (RE) 1308,
- Vitamin C (mg) 35,
- Sodium (mg) 532,
- Calcium (DV %) 61,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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After cooking all day in a soup base with various spices you'd think this meal would be very tasty, but I'm starting to wonder if it just had its flavor cooked out. It was quite bland, even after I added a lot more salt to my own dish, still very plain. Good concept, just didn't work out. I won't be making this again.
4/11/2010 10:08:51 PM Report Abuse