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Creamy Chicken and Noodles

RG

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.

Yield: 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%




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