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3 chicken leg quarters (about 2 lbs total)
1 can (14 oz) reduced sodium chicken broth
2 1/4 cups water
1 bay leaf
1 tsp dried, crushed thyme
1 tsp salt
1/2 tsp ground black pepper
2 cups carrots, sliced
1 1/2 cups onion, chopped
3 cups dry wide noodles
2 cups milk
1 cup frozen peas
2 tbsp flour


1. Remove skin from chicken. In a 4 to 5 quart Dutch oven, combine chicken, water, broth, bay leaf, dried thyme, salt and pepper. Add carrots and onion. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until chicken is no longer pink. Discard bay leaf.

2. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop or shred chicken; set aside.

3. Return vegetable mixture to boiling. Add noodles; cook uncovered for 5 minutes. Stir in 1 1/2 cups of the milk
and the peas.

4. In a screw top jar combine remaining 1/2 cup milk and flour. Cover and shake until smooth. Stir into the noodle mixture. Cook and stir over medium heat until thickened and bubbly. Stir in chicken. Cook for 1 to 2 minutes more or until heated through.

Yield: 6 servings Weight Watchers PointsPlus+ =8

Nutritional Information

Total Fat (g)6
Saturated Fat (g)2
Cholesterol (mg)102
Sodium (mg)624
Carbohydrate (g)37
Fiber (g)4
Protein (g)27
Percent Daily Values are based on a 2,000 calorie diet.