Yield: 6 Servings
|1||Basic Crocked Chicken, incl|
|Broth (see Basic Crocked|
|10||Baby carrots, cut into|
|Lengthwise slender strips|
|1 pack||(10 oz) frozen peas|
|1 tablespoon||Thyme leaves|
|12 ounces||Dry egg noodles|
|6||Green onions, sliced, incl|
|Some dark green stalks|
|2 tablespoons||Minced fresh parsley|
|Generous amount, ground|
|Salt to taste|
|Optional garnish: grated|
|Optional garnish: sprigs of|
|Fresh Italian parsley|
Cook's Note: If you like, you can add other cooked vegetables to this dish. Blanched sugar snap peas, sauteed mushrooms, or cubes of cooked butternut squash are delicious. 1. Remove chicken from crockpot with a large slotted spatula or slotted spoon. Strain liquid; if time permits, place strained broth in refrigerator; when fat congeals, remove the fat, discard, and save the broth. If making Chicken and Noodles immediately, place strained broth in fat separator (this is a container that collects the fat and pours out the lean juices through a spout that's connected at the bottom); discard fat left in separator.
2. Place juices in saucepan and reduce by one third. Add carrots and cook on high heat until carrots are cooked tender-crisp, about 1 minute. Remove from heat and add peas and thyme; set aside.
3. Meanwhile, cook noodles according to package directions until cooked al dente. Drain. Combine noodles and chicken broth mixture.
Remove chicken from bones and skin, tearing into bite-size pieces; add to noodles. Add green onions and parsley. Season with freshly ground black pepper and salt to taste.
Presentation: If desired, top individual servings with a small amount of Parmesan grated cheese and garnish with sprigs of fresh Italian parsley.
Nutritutional Information (per serving, without skin): 434 calories, 9⅕ grams fat, 1⅗ grams saturated fat, 152 milligrams cholesterol, 223 milligrams sodium, 19 % calories from fat.
From Orange County register Food Section.