Family-Style Creamy Chicken and Noodles
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Serves/Makes: 4
Ready in: 30-60 minutes
- 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
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.
Recipe Source: cdkitchen.com
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