Chicken and Noodles
This homey, one-dish meal includes carrots, celery, and onions–all classic chicken soup ingredients–to make your new favorite comfort meal. For a complete dinner, add a small salad or dinner rolls.
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 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. 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.