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- 2 cups sliced carrots
- 1 1/2 cups chopped onion
- 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 3/4ounce 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)
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,
- cal. (kcal) 406,
- Fat, total (g) 7,
- chol. (mg) 122,
- sat. fat (g) 2,
- carb. (g) 56,
- fiber (g) 5,
- pro. (g) 28,
- vit. A (RE) 1308,
- vit. C (mg) 35,
- sodium (mg) 532,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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