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 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 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.
Per serving: Calories 359