Chicken and Noodles

2 cups sliced carrots
1 1/2 cups chopped onions
1 cup sliced celery
2 tablespoons snipped fresh parsley
1 bay leaf
3 medium chicken legs (drumstick thigh portion; about 2 lbs), skinned
2 10 3/4 ounce cans reduced-fat and reduced-sodium condensed cream of chicken soup
1/2 cup water
1 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
10 ounces wide noodles (about 5 cups)
1 cup frozen peas
Salt and pepper (optional)


In a 3 1/2 to 4-quart slow cooker place carrots, onions, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and pepper. Pour over chicken and vegetables.

Cover and cook on low-heat settings for 8 to 9 ours or on high-heat setting for 4 to 4.5 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.

Meanwhile, cook noodles according to package directions; drain. Stir peas iont mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into cooker. To serve, pour chicken mixture over noodles, toss gently to combine. Season to taste with salt and pepper, if desired.

from the kitchen of Kelli