Chicken and Noodles

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 234.6
  • Total Fat: 1.5 g
  • Cholesterol: 22.4 mg
  • Sodium: 544.3 mg
  • Total Carbs: 39.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 14.7 g

View full nutritional breakdown of Chicken and Noodles calories by ingredient
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Introduction

Already lower fat meal made even better by substituting regular egg noodles with "No Yolks", imaging what you could do if you traded chicken legs for breasts... Already lower fat meal made even better by substituting regular egg noodles with "No Yolks", imaging what you could do if you traded chicken legs for breasts...
Number of Servings: 6

Ingredients

    3 whole chicken legs (drum-stick- thigh pieces) (about 2lb total), skinned

    3 cups water

    2 whole bay leaves

    1 tsp dried thyme, crushed

    1 tsp salt

    1/4 tsp pepper

    2 cups carrot, sliced

    1 1/2 cups onion, chopped

    1 cup celery, sliced

    3 cups "No Yolks" wide egg noodles (6 oz)

    1 cup frozen peas, loose pack

    2 cups non-fat milk

    3 tbsp flour, all purpose

Directions

1. In 4 1/2 quart Dutch oven, combine chicken, water, bay leaves, thyme, 1/2 tsp salt, and the pepper. Add carrot, onion, and celery. Bring to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until chicken is tender and no longer pink. Discard bay leaves. Reserving broth mixture, remove chicken from Dutch oven; cool chicken slightly. Remove meat from bones; discard bones. Chop meat and set aside.

2. Bring broth mixture to boiling. Add noodles; cook for 5 minutes. Stir in frozen peas, 1 1/2 cups of the milk and remaining 1/2 tsp of salt.

3. In a small bowl, stir together the remaining 1/2 cup milk and flour; stir into the noodle mixture. Cook and stir until thickened and bubbley. Stir in chopped chicken. Cook and stir for 1 to 2 minutes more or until heated through.

Number of Servings: 6

Recipe submitted by SparkPeople user DEADEENA.

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