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Makes 6 servings
Prep: 25 minutes
Cook: 8 to 9 hours
2 cups sliced carrots
1 1/2 cups chopped onion
1 cup sliced celery
2 tablespoons chopped fresh parsley
1 bay leaf
3 medium chicken legs (drumstick-thigh portion) (about 2 pounds total), 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 peopper
10 ounces dried wide noodles (about 5 cups)
1 cup frozen peas
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 pepper.
Pour over chicken and vegetables.
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.
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 cooker. To serve, pour chicken mixture over noodles; toss gently to combine. Season to taste with salt and pepper, if desired.
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%