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Family-Style Creamy Chicken and Noodles
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- #19744
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
8 ounces uncooked yolk-free wide egg noodles
4 cups water
1 pound boneless, skinless chicken breast halves
1 1/2 cup chopped onions
3/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 bay leaf
1/8 teaspoon white pepper
1 can (10 ounce) reduced-sodium cream of chicken soup
1/2 cup nonfat buttermilk
directions
Cook pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, bring water to a boil in Dutch oven over high heat. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper. Return to a boil. Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken. Cut into 1/2-inch pieces; set aside.
Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat; discard bay leaf. Whisk in soup and buttermilk until well-blended. Add chicken pieces and pasta; toss to blend. Sprinkle with parsley, if desired.
added by
mpt84rt
nutrition data
508 calories, 4 grams fat, 74 grams carbohydrates, 41 grams protein per serving.
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see more low fat entrees recipes
reviews & comments
November 26, 2007
I made this for my Husband's Birthday dinner-- for 50 people! I really liked this website because I could type in 50 and it calculated all my ingredients for me. The only thing I did different is I let the chicken simmer in the pot for and hour and a half instead of 35 minutes(obviously because I had 10 pounds of chicken!!) This recipe was WONDERFUL. I had so many compliments. 4 people took leftovers home with them and 3 more asked for the recipe. OH I also made homeade noodles. I got that recipe for the OLD Better Homes and Gardens cookbook :) It was definitely a hit!! The reason bloomers71 didn't find flavor is because she didn't let the chicken and homeade broth simmer for more than 5 minutes! That's where the flavor comes from!
While this is a good recipe, I would tweak it a little for best results and more flavor. First, while it is low-salt, it isn't particularly low-fat because of the cream of chicken soup. I went ahead and used salt to cook my noodles, and found a reduced fat cream of chicken soup (healthy choice works great!). Finally, I cut the chicken breast up first and sauteed it with the vegetables in a nonstick skillet with pam, only used 1/2 cup of water, and simmered for 5 minutes, just long enough to cook the chicken.
December 10, 2005
This dish had very little flavor. I tried to help it out by adding some sage and, when that didn't help, some seasoned salt, but it still tasted off somehow. I won't be making this again.