Tuesday, February 9, 2010

Chicken and Noodles

This takes a little longer to fix than some of my recipes, but it makes a big dish. We especially enjoy it when it's cold out.

3 c whole chicken legs (drumstick and thighs) (about 2 lb), skinned
3 c water
2 bay leaves (optional)
1 t dried thyme
1 t salt
1/4 t pepper
2 c sliced carrot
1 1/2 c chopped onion
1 c sliced celery
3 c dried wide noodles
1 c frozen peas
2 c milk
3 T flour

In Dutch oven, combine chicken, water, bay leaves, thyme, 1/2 t salt and the pepper. Add carrot, onion & celery. Bring to boil; reduce heat. Cover and simmer 20 - 30 minutes. Discard bay leaves. Reserving broth, remove chicken; cool slightly. Remove meat from bones, chop and set aside.

Bring broth to boil. Add noodles; cook for 5 minutes. Stir in peas, 1 1/2 c milk and remaining salt. In a small bowl, stir remaining 1/2 c milk and the flour. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chicken. Cook and stir 1 - 2 minutes more. Serve immediately.

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