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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  • 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; 8 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 176 mg cholesterol; 641 mg sodium. 561 mg potassium; 44 g carbohydrates; 3 g fiber; 6 g sugar; 26 g protein; 0 RE vitamin a; 4616 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 121 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 4 mg iron;

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