Better-Than-Grandma's Chicken and Noodles

By Pattywak

Ingredients

• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 cup pearl onions* or frozen small whole onions
• 2 stalks celery, cut into 1-inch pieces
• 3 whole chicken legs (drumsticks and thigh) (about 3 pounds), skin removed
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 14 ounce can chicken broth
• 1/4 cup dry sherry
• 1 12 ounce package frozen egg noodles
• 3/4 cup frozen peas
• 4 fresh sage leaves (optional)

Preparation

Step 1

Directions

1. In a 5- to 6-quart slow cooker, place carrots, parsnips, onions, and celery. Top with chicken; sprinkle with thyme, sage, garlic, salt, and pepper. Pour chicken broth and sherry over chicken.

2. Cover; cook on low-heat setting for 7 hours or on high-heat setting for 3 hours. Stir in noodles. If using low-heat setting, turn to high-heat setting. Cover; cook for 1 to 1 1/2 hours more or until noodles are tender.

3. Remove chicken. When cool enough to handle, coarsely shred chicken and stir into mixture in slow cooker. Add peas; cover and let stand for 5 minutes. If desired, garnish with fresh sage leaves.