Chicken Noodle Vegetable Soup Recipe
Servings: 8
Ingredients
- 2 1/2 lbs. chicken
- 1 quart. water
- 2 c. carrots, diced
- 2 c. celery, diced
- 1 c. onion, diced
- 1 tbsp. salt
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 3 chicken bouillon cubes
- 2 c. thin egg noodles, uncooked
Directions
- Bring all ingredients (except noodles) to boiling in 4-qt Dutch oven; reduce heat. Cover and simmer till chicken is done, approximately 45 min. Skim off fat if necessary. Cook noodles per package instructions. Remove chicken from Dutch oven; cold slightly and remove skin and bones. Cut chicken up into pcs and return to Dutch oven. Add in cooked noodles and heat till warm. Makes approximate 8 (1 c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 140 | 49% |
| Total Fat 15.58g | 19% |
| Saturated Fat 4.44g | 18% |
| Trans Fat 0.01g | |
| Cholesterol 80mg | 27% |
| Sodium 1271mg | 53% |
| Potassium 460mg | 13% |
| Total Carbs 12.76g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.49g | 2% |
| Protein 21.72g | 35% |
