Chicken and Noodles Recipe

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1 vote | 1570 views

Chicken pot-pie without the pot-pie.

Cook time:
Servings: 4 servings


Cost per serving $3.09 view details
  • 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


  1. 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.
  2. 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.
  3. 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.


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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%
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