Old-Fashioned Chicken and Noodles
Egg noodles, tender chicken pieces, carrots and celery and spices - all simmering together in a light, almost gravy-like sauce.
Ingredients
- 4-5 chicken legs drumsticks, skin removed
- 3 cups water
- 2 cups chicken stock
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt & pepper
- 1 large yellow onion chopped
- 4 carrots peeled & chopped
- 2 ribs celery chopped
- 12 oz frozen egg noodles I used Reames
- 1 cup frozen peas
- 1 cup whole milk
- 2 Tablespoons flour
Instructions
- Place chicken in the bottom of a large Dutch oven, or heavy-bottomed pot.
- Add water, chicken broth, dried thyme, bay leaves, salt, pepper, onion, carrots, and celery.
- Bring to a boil then place a lid on top, lower heat, and simmer for 30 minutes, or until chicken is cooked through.
- Remove chicken from pot then shred and set aside.
- Next, add frozen egg noodles to Dutch oven and cook according to package directions.
- Once tender, stir in peas.
- In a separate container with a screw-top lid, combine milk and flour then shake to combine.
- Drizzle into Dutch oven then stir to combine.
- Cook for 3-4 minutes or until mixture is thick and bubbly.
- Add chicken back to the pot and add more salt & pepper if necessary.
- Let chicken & noodles sit for 10 minutes to thicken before serving.
Notes
Adapted from IowaGirlEats.com
You can also substitute chicken thighs and use whatever milk you have on hand (skim, 2%, etc.).
Tried this recipe?Let us know how it was!