Chicken and Noodles

By Addie

This classic recipe is comfort food at its finest, with chicken, noodles, veggies, and herbs that simmer together in a creamy sauce. Leftovers make a great lunch.

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

Preparation

Step 1

1. 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.

2. 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.

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REVIEWS:

I've never seen frozen egg noodles, but I assume they are precooked, so you would need a much smaller amt. than 12 oz. if substituting dried noodles. Very strange that the recipe didn't give the equivalent, but thank you to the person who mentioned using 3 cups of regular noodles. The recipe sounds very good.

I am making this tonight, but the recipe I have is in the big red cookbook. It called for 2 cups of milk and 3 tbls. of flour. It didn't thicken very much but I have left it on the stove to cook longer than just the 1-2 min. after putting everything together. Hopefully, it will thicken up so we can eat it..it is runny right now. I may have to bake it in the oven for a bit. Looks and smells yummy though.

This recipe is in '99 BHG New Cook Book calls for: 4 cups water 3 C. wide egg noodles 2 C. milk The directions are the same, but chicken is simmered for an hour and calls for 1 1/2 milk to be added with the peas, and the remaining 1/2 milk to be combined with the flour. (recipe also calls for 1/2 C. chopped celery leaves and 2 T. snipped fresh parsley added to water for cooking chicken.)

What are frozen noodles?? I am a cook and this sounds delish but never heard of frozen noodles.

I made this with few adjustments also. Milk, no peas, cooked chicken breasts with spices and water (extra) in pot - no veggies yet until done w meat. Did veggies and put in crock pot, then added cooked meat. Follow with broth, noodles (boil 5 min) and add to crock pot; I added an additional 1 c/8 oz water. Cooked on low for 2 hours.

In a pinch, I used canned cream of chicken soup mixed with milk, frozen peas and carrots, boneless skinless chicken breast seasoned with salt and pepper and cooked in a skillet. At the end I combined everything with egg noodles and baked it in a casserole dish to heat it through.

I think this is fantastic! It is very simple to prepare and the ingredients are cheap! I do add a little more salt and pepper to taste... all together, this is a keeper :)