Lakin/Thompson Recipes

Ingredients

1. 3 chicken legs (thigh-drumstick piece)
2. 3 cups water
3. 2 bay leaves
4. 1 tsp dried thyme, crushed
5. ¾ tsp salt
6. ¼ tsp black pepper
7. 1 ½ cups chopped onion (3 medium)
8. 2 cups sliced carrot (4 medium)
9. 1 cup sliced celery (2 stalks)
10. one 12-ounce package frozen noodles
11. 1 cup milk
12. 1 cup frozen peas (optional)
13. 2 tbsp all-purpose flour

Preparation

1. Skin chicken. If necessary, cut up chicken to fit pan. In a 4-quart Dutch oven combine chicken, water, bay leaves, thyme, salt, and pepper. Add onion, carrot, and celery.
2. Bring to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until chicken is tender and no longer pink.
3. Discard bay leaves. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop chicken; set aside.
4. Bring broth mixture to boiling. Add noodles; cook for 5 minutes (15 minutes if using frozen noodles). If desired, stir in frozen peas.
5. In a screw-top jar combine mjlk and flour; cover and shake until smooth.
6. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chopped chicken.
7. Cook and stir for 1 to 2 minutes more or until mixture is heated through.

Notes

Serve with buttered bread or crackers