INGREDIENTS

INSTRUCTIONS

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, 9.2
grams fat, 1.6 grams saturated fat, 152 milligrams cholesterol, 223
milligrams sodium, 19 % calories from fat.
From Orange County register Food Section.
Posted to MM-Recipes Digest  by Jack Elvis <jackelvis@moonlink.net> on Feb
19, 1998

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