Creamy Chicken and Noodles

Yield: about 4 servings

Ingredients

• 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

Instructions

1. In a 3 1/2 or 4 quart slow cooker place carrots, onion, celery, parsley and bay leaf.
2. Place chicken on top of vegetables.
3. In a bowl stir together soup, water, thyme and pepper.
4. Pour over chicken and vegetables.
5. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 4 1/2 hours.
6. Remove chicken from cooker; cool slightly.
7. Remove and discard bay leaf.
8. Meanwhile, cook noodles according to package directions; drain.
9. Stir peas into soup mixture in slow cooker.
10. Remove chicken from bones; discard bones.
11. Cut meat into bite-size pieces; stir into slow cooker.
12. To serve, pour chicken mixture over noodles; toss gently to combine.
13. Season to taste with salt and pepper, if desired.

Nutrition

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%