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  • Chicken and Noodles

    1 vote
    Chicken and Noodles
    Cook time:
    Servings: 4 servings
    by Heather Hodges
    13 recipes
    		 >
    Chicken pot-pie without the pot-pie.

    Ingredients

    • 2 Ibs. chicken legs/breasts
    • 3 c. water
    • 2 bay leaves
    • 1 tsp. dried thyme, crushed
    • t tsp. salt
    • t tsp. black pepper
    • 1 t c. chopped onions (3 medium)
    • 2 c. sliced carrots (4 medium)
    • 1 c. sliced celery (2 stalks)
    • 3 c. wide noodles (6 oz.)
    • 1 c. loose-pack frozen peas
    • 2 c. milk
    • t tsp. salt
    • 3 Tbs. flour

    Directions

    1. In a 4 1/2 qt. Dutch oven, combine chicken, water, bay leaves, thyme, the 1/2 tsp. salt, and the pepper. Add onions, carrots and celery. Bring to boiling; reduce heat. Simmer, covered, for 20-30 minutes or until chicken is tender and no longer pink. Discard the bay leaves. Remove the chicken from Dutch oven; cool slightly. Remove meat from bones (if present) and discard bones. Chop chicken; set aside.
    2. Bring broth mixture to boiling. Add noodles; cook for 5 minutes. Stir in frozen peas, 1 1/2 c. of the milk, and the 1/2 tsp. of salt.
    3. In a screw-top jar, combine the remaining 1/2 c. milk and the 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 1-2 minutes more or until mixture is heated through.

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