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Creamy Chicken & Noodles




Source of Recipe


Maureen


List of Ingredients




2 cups sliced carrots
1.5 cups sliced onions
2 cups sliced celery
2 tablespoons snipped fresh parsley
1 bay leaf
2 lbs chicken drums, skinned
2 10 and 3/4oz cans of cream of chicken soup
1/2 cup water
1 teaspoon dried thyme
1/4 teaspoon black pepper
10 ounces dried wide noodles
1 cup frozen peas
salt
black pepper

Recipe



In crock, place carrots, onion, celery, parsley, and bay leaf. place chicken on top of veggies. In a bowl, stir together soup, water, thyme, and a 1/4 teaspoon pepper. Pour over chicken and vegetables.

Cover and cook on low 8-9 hours or 4-4.5 hours on high. Remove chicken from cooker, cool slightly, remove and discard bay leaf.

Cook noodles accoring to instructions, drain. Stir peas into soup mixture. Remove chicken from bones, cut into pieces and return to crock. Pour chicken mixture over noodles, and lightly toss to combine. Season to taste with salt and pepper.