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Hearty Midwestern Chicken & Noodles Recipe

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This recipe for Hearty Midwestern Chicken & Noodles, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Penny Cox Glaittli


3 chicken legs (about 2 pounds)
cup celery, chopped
1 bay leaf
1 tsp salt
1 cups onion, chopped
2 cups celery, sliced
1 cup loose pack frozen peas
2 Tbsp all-purpose flour
4 cups water
2 Tbsp snipped parsley
1 tsp dried thyme, crushed
tsp pepper
2 cups carrots, sliced
3 cups wide noodles
2 cups milk

Skin and rinse chicken; pat dry with paper towel. In a 4-quart Dutch oven, place chicken, water, chopped celery, parsley, bay leaf, thyme, salt and pepper and heat to boiling. Reduce heat, cover and simmer for 30 minutes. Add the onions, carrots, and sliced celery. Cover and simmer about 30 minutes more or until chicken is tender and no longer pink. Remove from heat. Remove chicken; cool slightly. Discard the bay leaf. Remove meat from the bones; discard bones. Chop chicken and set aside. Heat vegetable mixture to boiling. Add noodles; cook for 5 minutes. Stir in peas and 1 cups milk. In a screw top jar, combine the remaining milk and flour and shake until smooth; stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chicken. Cook until heated through. I sometimes put potatoes in this also, when adding the sliced celery and carrots. It is a yummy fall dinner.

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