Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 2 Ibs. chicken legs/breasts
- 3 c. water
- 2 bay leaves
- 1 tsp. dried thyme, crushed
- t tsp. salt
- t tsp. black pepper
- 1 t c. chopped onions (3 medium)
- 2 c. sliced carrots (4 medium)
- 1 c. sliced celery (2 stalks)
- 3 c. wide noodles (6 oz.)
- 1 c. loose-pack frozen peas
- 2 c. milk
- t tsp. salt
- 3 Tbs. flour
Direcciones
- In a 4 1/2 qt. Dutch oven, combine chicken, water, bay leaves, thyme, the 1/2 tsp. salt, and the pepper. Add onions, carrots and celery. Bring to boiling; reduce heat. Simmer, covered, for 20-30 minutes or until chicken is tender and no longer pink. Discard the bay leaves. Remove the chicken from Dutch oven; cool slightly. Remove meat from bones (if present) and discard bones. Chop chicken; set aside.
- Bring broth mixture to boiling. Add noodles; cook for 5 minutes. Stir in frozen peas, 1 1/2 c. of the milk, and the 1/2 tsp. of salt.
- In a screw-top jar, combine the remaining 1/2 c. milk and the flour. Cover and shake until smooth; stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chopped chicken. Cook and stir for 1-2 minutes more or until mixture is heated through.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 563g | |
| Recipe makes 4 servings | |
| Calories 768 | |
| Calories from Fat 46 | 6% |
| Total Fat 5.21g | 7% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 436mg | 18% |
| Potassium 478mg | 14% |
| Total Carbs 164.04g | 44% |
| Dietary Fiber 5.1g | 17% |
| Sugars 9.58g | 6% |
| Protein 11.35g | 18% |
