Ingredients:
8 ounces uncooked yolk-free wide egg noodles
4 cups water
1 lb boneless skinless chicken breasts
1 1/2 cups chopped onions
3/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 bay leaves
1/8 teaspoon white pepper
1 (10 ounce) cans reduced-sodium cream of chicken soup
1/2 cup fat-free 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.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.