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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Ingredients

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Directions

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  • 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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Instructions Checklist
  • 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; total fat 8g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 176mg; sodium 641mg; potassium 561mg; carbohydrates 44g; fiber 3g; sugar 6g; protein 26g; vitamin aRE; vitamin a 4616IU; vitamin c 5mg; thiaminmg; riboflavin 1mg; niacin equivalents 8mg; vitamin b6mg; folate 121mcg; vitamin b12 1mcg; calcium 111mg; iron 4mg.

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