Creamy Chicken and Noodles

2 cups sliced carrots
1 1/2 cups chopped onion
1 cup sliced celery
2 tablespoons snipped fresh parsley
1 bay leaf
3 medium chicken legs (drumstick-thigh portion), skinned
2 (10 3/4 ounce) cans reduced-fat and reduced-sodium
    condensed cream of chicken soup
1/2 cup water
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
10 ounces dried wide noodles (about 5 cups)
1 cup frozen peas

In a 3 1/2- or 4-quart crock pot place carrots, onion, celery, parsley and bay leaf. Place chicken on top of vegetables.

In a bowl stir together soup, water, thyme and pepper. Pour over chicken and vegetables.

Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 4 1/2 hours.

Remove chicken from cooker; cool slightly. Remove and discard bay leaf.

Meanwhile, cook noodles according to package directions; drain.

Stir peas into soup mixture in crock pot.

Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into crock pot.

To serve, pour chicken mixture over noodles; toss gently to combine. Season to taste with salt and pepper, if desired.

Yields about 4 servings.

Nutritional facts per serving: calories: 406 , total fat: 7g , saturated fat: 2g , cholesterol: 122mg , sodium: 532mg , carbohydrate: 56g , fiber: 5g, protein: 28g , vitamin A: 127% , vitamin C: 60% , calcium: 6% , iron: 19%