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Chicken and Noodles

Makes: 6 servings
Prep 30 mins Cook 30 mins
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 359,
  • Fat, total (g) 8,
  • chol. (mg) 176,
  • sat. fat (g) 2,
  • carb. (g) 44,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 6,
  • pro. (g) 26,
  • vit. A (IU) 4616,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 121,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 641,
  • Potassium (mg) 561,
  • calcium (mg) 111,
  • iron (mg) 4,
  • Vegetables () 1,
  • Starch () 3,
  • Lean Meat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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