Old-Fashioned Chicken 'n' Noodles
Source of Recipe
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3 pounds chicken pieces
1 small onion, finely chopped
1/2 cup thinly sliced celery
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh thyme
1 can condensed chicken broth
1/4 cup cornstarch
1/3 cup cold water
12 ounces medium egg noodles
Chopped fresh parsley
Rinse chicken and pat dry with paper towels. Combine chicken, onion,
celery, garlic, salt, pepper, poultry seasoning, and thyme in a
slow cooker. Add chicken broth. Cover and cook on LOW 4 or 5 hours
or until chicken is tender.
Remove chicken from slow cooker. Discard skin and bones; cut chicken
into bite-size pieces and set aside. Turn control to HIGH. Dissolve
cornstarch in cold water. Stir into juices in slow cooker. Cover
and cook on HIGH 15 to 20 minutes or until slightly thickened. Stir
in chicken.
Meanwhile, cook noodles according to package directions and drain.
Spoon mixture over cooked noodles. Sprinkle with chopped parsley
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