Lakin/Thompson Recipes

Gavin's Chicken Noodle Soup

One of Gav's first dishes
  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
  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.


Serve with buttered bread or crackers