Better Than Mom's Chicken and Noodles |
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Prep Time: 60 Minutes Cook Time: 8 Minutes |
Ready In: 68 Minutes Servings: 6 |
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Better Homes and Gardens Ingredients:
3 medium carrots, peeled and cut into 1-inch pieces |
2 medium parsnips, peeled and cut into 1-inch pieces |
1 cup frozen pearl onions |
2 stalks celery, cut into 1-inch pieces |
3 whole chicken legs, skinned (drumstick and thighs) |
2 garlic cloves, minced |
1/2 teaspoon dried thyme, crushed |
1/2 teaspoon dried sage, crushed |
1/2 teaspoon salt (to taste) |
1/4 teaspoon ground black pepper (to taste) |
2 (14 ounce) cans chicken broth |
1/4 cup dry sherry |
1 (12 ounce) package frozen egg noodles |
3/4 cup frozen peas |
4 -5 fresh sage leaves |
Directions:
1. In a 5-6 quart slow cooker, combine carrots, parsnips, onions, and celery.
2. Add chicken, garlic, thyme, sage, salt, and pepper.
3. Pour broth and sherry over chicken mixture in cooker.
4. Cover; cook on LOW for 7 hours or on HIGH for 3 hours.
5. Stir in noodles; increase setting to HIGH.
6. Cover and cook for 1 to 1 1/2 hours more until noodles are tender.
7. Transfer chicken to a cutting board.
8. Using two forks, coarsely shred chicken; discard bones.
9. Return chicken to slow cooker.
10. Turn off cooker; stir in peas; cover and let stand for 5 minutes.
11. Garnish with fresh sage leaves.
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