I'm making the Chicken & Noodles tonight. It's a crock pot recipe. It smells awesome - just carrots, mushrooms, onion, cream (of mushroom) soup, chicken and some spices. The recipe calls for peas too but I'm not a big fan. They're too starchy for me. I also added the mushrooms myself (they weren't called for) because we had some left in the fridge and I didn't want them to spoil.
Creamy Chicken & Noodles
Better Homes & Gardens (75th Anniv. Ed. p. 238)
Makes: 6 servings Prep: 25 minutes Cook: 8-9 hours
| 2 c | sliced carrots (4 medium) |
| 1 ½ c | chopped onion (3 medium) |
| 1 c | sliced celery (2 stalks) |
| 2 T | snipped fresh parsley |
| 1 | bay leaf |
| 3 | medium chicken legs (about 2 lbs), skinned |
| 2 | 10 ¾ oz cans cream of chicken soup |
| ½ c | water |
| 1 t | dried thyme |
| ¼ t | black pepper |
| 10 oz | dried wide noodles (about 5 cups) |
| 1 c | frozen peas |
| Salt (optional) | |
| Black pepper (optional) |
In a 3 ½- 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 ¼ t pepper. Pour over chicken and vegetables.
Cover and cook on low-heat setting for 8-9 hours or on high heat for 4 to 4 ½ hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.
Meanwhile, cook noodles according to package; drain. Stir peas into soup mixture in crock pot. Remove chicken from bones; discard bones. Cut into bite-size pieces; stir into soup mixture. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.
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