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This homey, one-dish meal includes carrots, celery, and onions--all classic chicken soup ingredients--to make your new favorite comfort meal. For a complete dinner, add a small salad or dinner rolls.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

359 calories; fat 8g; cholesterol 176mg; saturated fat 2g; carbohydrates 44g; mono fat 3g; poly fat 2g; insoluble fiber 3g; sugars 6g; protein 26g; vitamin a 4616.1IU; vitamin c 4.7mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 7.9mg; vitamin b6 0.4mg; folate 121mcg; vitamin b12 0.6mcg; sodium 641mg; potassium 561mg; calcium 111.1mg; iron 3.6mg.
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