Midwestern Saucepan Chicken and Noodles

By Beckysbaking

Ingredients

• 3 whole chicken legs (drumsticks and thigh), skin removed
• 4 cups water
• 1/2 cups chopped celery leaves
• 2 TB snipped fresh parsley
• 1 bay leaf
• 1 tsp salt
• 1 tsp dried thyme, crushed
• 1/4 tsp ground black pepper
• 4 medium carrots, chopped
• 2 stalks celery, sliced
• 3 cups dried wide egg noodles
• 2 cups milk
• 1 cup frozen corn
• 2 TB all-purpose flour

Preparation

Step 1

1. In a 4.5 QT dutch oven, combine chicken, water, celery leaves, parsley, bay leaf, salt, thyme, and pepper. Bring to boiling;reduce heat. Simmer, covered, for 30 minutes.
2. Add carrots, onions, and sliced celery. Simmer, covered, about 30 minues more or until chicken is tender and no longer pink. Discard bay leaf.
3. Remove chicken from pan; cool slightly. Remove chicken from bones. Chop or shred chicken and set aside.
4. Return vegetable mixture to boiling. Stir in noodles; cook, uncovered, for 5 minutes. Stir in 1 1/2 cups of the milk and the corn.
5. In a covered bowl, combine the remaining 1/2 cup milk and flour. Cover and shake until smooth. Stir into noodle mixture. Cook and stir over medium heat until thickened and bubbly. Stir in cooked chicken. Cook for 1-2 minutes more to heat through.