Chicken and Noodles

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Published on Midwest Living (http://www.midwestliving.com)

Chicken and Noodles

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Makes: 6 servings
Prep 30 mins
Cook 30 mins

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

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.
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, iron (mg) 4, calcium (mg) 111, Fat, total (g) 8, Potassium (mg) 561, carb. (g) 44, sodium (mg) 641, pro. (g) 26, cal. (kcal) 359, Thiamin (mg) 0, Riboflavin (mg) 1, Folate (µg) 121, Cobalamin (Vit. B12) (µg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, vit. C (mg) 5, sugar (g) 6, vit. A (IU) 4616, sat. fat (g) 2, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, Lean Meat () 3, chol. (mg) 176, Vegetables () 1, Starch () 3

Source URL (retrieved on May 23, 2013): http://www.midwestliving.com/recipe/chicken/chicken-and-noodles/

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