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Name: Hearty Winter Chicken & Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 chic quarters (2lbs total); 4 cups Water; 1/2 cup Celery chopped; 2 tablespoon Fresh parsley chopped; 1 teaspoon Salt; 1 teaspoon Dried thyme; 1/4 teaspoon Black pepper; 1 Bay leaf; 4 Carrots sliced; 3 cups dried wide noodles; 1 cup frozen peas; 2 tablespoons All purpose flour

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INGREDIENTS

3 chic quarters ; (2lbs total)
4 cups Water
1/2 cup Celery chopped
2 tablespoon Fresh parsley chopped
1 teaspoon Salt
1 teaspoon Dried thyme
1/4 teaspoon Black pepper
1 Bay leaf
4 Carrots ; sliced
3 cups dried wide noodles
1 cup frozen peas
2 tablespoons All purpose flour

INSTRUCTIONS

2.) Add the sliced celery, carrots and onions; simmer, covered for another 30 minutes or until the chicken is tender and no longer pink. Remove from heat. Discard the bay leaf. Remove the chicken wit a slotted spoon; let cool slightly. Debone the chicken; discard the bones. Chop chicken and set aside.

3) Heat the soup to boiling. Add the noodles; cook for 5 minutes. Stir in 11/2 cups of the milk and the peas. Combine the remaining milk and the flour in a screw top jar. Cover and shake until smooth; stir into the soup. Cook, stirring, until thickened and bubby. Stir in chicken. Cook for 1 to 2 minutes more, or until heated through.

NOTES

you can substitute chick breasts for chicken quarters

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Hearty Winter Chicken & Noodle Soup

3 chic quarters (2lbs total)
4 cups Water
1/2 cup Celery chopped
2 tablespoon Fresh parsley chopped
1 teaspoon Salt
1 teaspoon Dried thyme
1/4 teaspoon Black pepper
1 Bay leaf
4 Carrots sliced
3 cups dried wide noodles
1 cup frozen peas
2 tablespoons All purpose flour

1.)  Skin the chicken.  Rinse the chicken and pat it dry with paper towels. Place the chicken, water. 1/2 cup chopped celery, parsley, salt, thyme, pepper and bay leaf in a large Dutch oven.  Bring to boiing; reduce heat.  Simmer, covered for 30 minutes.
2.) Add the sliced celery, carrots and onions; simmer, covered for another 30 minutes or until the chicken is tender and no longer pink.  Remove from heat.  Discard the bay leaf.  Remove the chicken wit a slotted spoon; let cool slightly.  Debone the chicken; discard the bones.  Chop chicken and set aside.
3) Heat the soup to boiling.  Add the noodles; cook for 5 minutes.  Stir in 11/2 cups of the milk and the peas.  Combine the remaining milk and the flour in a screw top jar.  Cover and shake until smooth; stir into the soup.  Cook, stirring, until thickened and bubby.  Stir in chicken.  Cook for 1 to 2 minutes more, or until heated through.

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Nutrition

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Serving Size: 1 Serving (226g)
Recipe Makes: 6 Servings

Calories: 45
Calories from Fat: 2 (4%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 59.6mg		2 %
Potassium 177.2mg		5 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 6.9g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 45

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