*When making Gluten Free Recipes always verify that your ingredients are certified Gluten Free. Sometimes Gluten Free food products become cross contaminated with wheat during processing.

Coupon Link

grocery coupons

Tuesday, December 28, 2010

Chicken and Noodles

From: Better Homes & Gardens

Prep: 30 minutes      Cook: 30 minutes

·         3 chicken legs (thigh-drumstick piece)
·         3 cups water
·         2 bay leaves
·         1 teaspoon dried thyme, crushed
·         3/4 teaspoon salt
·         1/4 teaspoon black pepper
·         1-1/2 cups chopped onion (3 medium)
·         2 cups sliced carrot (4 medium)
·         1 cup sliced celery (2 stalks)
·         1 12-ounce package frozen noodles
·         1 cup loose-pack frozen peas (optional)
·         1 cup milk
·         2 tablespoons all-purpose flour
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.
Nutrition Facts
·         Calories359,
·         Total Fat (g)8,
·         Saturated Fat (g)2,
·         Monounsaturated Fat (g)3,
·         Polyunsaturated Fat (g)2,
·         Cholesterol (mg)176,
·         Sodium (mg)641,
·         Carbohydrate (g)44,
·         Total Sugar (g)6,
·         Fiber (g)3,
·         Protein (g)26,
·         Vitamin A (DV%)0,
·         Vitamin C (DV%)8,
·         Calcium (DV%)11,
·         Iron (DV%)20,
·         Starch (d.e.)2.5,
·         Vegetables (d.e.)1,
·         Lean Meat (d.e.)2.5,
·         Percent Daily Values are based on a 2,000 calorie diet

No comments:

Post a Comment