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Ingredients
| carrots: 3 |
| parsnips (sliced): 1 cup |
| onions (chopped): 1 cup |
| celery: 2 stalks |
| dried thyme (ground): 1/2 tsp |
| fresh sage (chopped): 1/2 tsp |
| garlic: 2 cloves |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| chicken broth: 14 oz |
| sherry (wine): 1/4 cup |
| enriched egg noodles: 12 oz |
| frozen peas: 3/4 cup |
| fresh sage (chopped): 1 cup |
Better-than-grandma's chicken and noodles
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
240 min -
Servings
6 serving(s)
Tags
1. In a 5- to 6-quart slow cooker, place carrots, parsnips, onions, and celery. Top with chicken; sprinkle with thyme, sage, garlic, salt, and pepper. Pour chicken broth and sherry over chicken.
2. Cover; cook on low-heat setting for 7 hours or on high-heat setting for 3 hours. Stir in noodles. If using low-heat setting, turn to high-heat setting. Cover; cook for 1 to 1 1/2 hours more or until noodles are tender.
3. Remove chicken. When cool enough to handle, coarsely shred chicken and stir into mixture in slow cooker. Add peas; cover and let stand for 5 minutes. If desired, garnish with fresh sage leaves.
*Test Kitchen Tip: If using fresh onions, cook in enough boiling water to cover for 30 to 60 seconds; drain and rinse with cold water. Cut off root ends and slip off peels.