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Ingredients
| chicken drumsticks: 3 drumsticks |
| water: 3 cups |
| curry leaves: 2 leaves |
| fresh thyme: 1 tsp |
| salt: 3/4 tsp |
| black pepper: 3/4 tsp |
| onions (chopped): 1 1/2 cups |
| carrots (chopped): 2 cups |
| celery (chopped): 1 cup |
| enriched egg noodles: 1 lb |
| frozen green peas: 1 cup |
| whole milk: 1 cup |
| all-purpose flour (unsifted): 2 Tbl |
Chicken and Noodles
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
1. Skin chicken. If necessary, cut up chicken to fit in pot. In a 4- or 5-quart Dutch oven combine chicken, water, bay leaves, thyme, salt, and pepper. Add onion, carrot, and celery. Bring to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until chicken is tender and no longer pink. Discard bay leaves. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop chicken; set aside.
2. Bring broth mixture to boiling. Add noodles; cook for 5 minutes (15 minutes if using frozen noodles). If desired, stir in frozen peas. In a screw-top jar combine milk and 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 to 2 minutes more or until mixture is heated through. Makes 6 servings.