Saturday, May 23, 2009


Last night...
Creamy Chicken and Noodles

(BHG New Cookbook 12th Edition)

Prep: 25 minutes Cook: 8 to 9 hours Makes: 6 servings

2 cups sliced carrots (4 medium)
11/2 cups chopped onion (3 medium)
1 cup sliced celery (2 stalks)
2 tablespoons snipped fresh parsley
1 bay leaf
3 medium chicken legs (drumstick-thigh portion) (about 2 pounds), 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 black pepper
10 ounces dried wide noodles (about 5 cups)
1 cup frozen peas
Salt (optional)
Black pepper (optional)

1. In a 3 1/2- or 4-quart crockery cooker place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and the 1/4 teaspoon pepper. Pour over chicken and vegetables.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.
3. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into mixture in cooker. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.

Nutrition Facts per serving: 396 cal., 7 g total fat (1 g sat. fat), 114 mg chol., 554 mg sodium, 56 g carbo., 5 g fiber, 26 g pro.
Daily Values: 213% vit. A, 21 % vit. C, 6% calcium, 20% iron
Exchanges: 1 Vegetable, 31/2 Starch, 2 Very Lean Meat

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