Creamy Chicken and Noodles

  • Prep Time: 25 minutes
  • Cook Time: 300 minutes
  • Servings: 6 servings


  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 count chicken legs
  • 1 count bay leaf
  • 1 cup peas frozen
  • 10 ounce noodles wide
  • 1/2 cup water
  • 1/4 teaspoon black pepper
  • 1 teaspoon thyme dried
  • 2 can soup cream of chicken
  • 2 cup carrots
  • 1 1/2 cup onion
  • 1 cup celery
  • 2 tablespoon fresh parsley


    1. Slice carrots and chop onion and celery. In a 4-quart crockpot place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables.
    2. In a bowl stir together soup, water, thyme, and the 1/4 teaspoon pepper. Pour over chicken and vegetables.
    3. Cover and cook on low heat for 8 to 9 hours or high for 4 to 4 1/2 hours. Remove chicken from crockpot; cool slightly. Remove and discard bay leaf.
    4. Meanwhile, cook noodles according to package directions; drain.
    5. Stir peas into soup mixture in crockpot. Remove chicken from bones; discard bones. Cut meat into bite size pieces; stir into mixture in cooker.
    6. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.


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