Chicken Noodle Soup Recipe
With the recent passing of my father-in-law. I asked my daughter Christinee what she would like to eat, that would bring her comfort. With that I give you my first blog and the recipe for The Lady's Chicken Noodle Soup.
Ingredients
- Stock
- 3 lbs chicken in assorted pieces
- 3 1/2 quarts water
- 1 med onion peeled
- 2 tsp Italian seasoning
- 1 tsp lemon-pepper seasoning
- 3 cloves garlic minced
- 4 bay leaves
- 3 Chicken or veg bouillon cubes
- Add all ingredients to a stock pot cook chicken until tender about 45 minutes to an hour. Removes and allow to cool. Discard Bay leaves and onions. Put stock back in pot for the soup
- 2 cups sliced celery
- 2 cups sliced carrots
- 2 1/2 cups uncooked egg noodles
- 1/3 cup parmesan cheese
- 3/4 cup heavy cream
- 1/3 cup white wine
Directions
- Bring the stock back to the boil, add celery and carrots. Cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done add chicken cheese, cream and wine. Cook for another 2 minutes. Enjoy with a nice hot crunchy loaf of french bread.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 879g | |
| Recipe makes 10 servings | |
| Calories 1104 | |
| Calories from Fat 673 | 61% |
| Total Fat 74.74g | 93% |
| Saturated Fat 22.81g | 91% |
| Trans Fat 0.01g | |
| Cholesterol 371mg | 124% |
| Sodium 441mg | 18% |
| Potassium 1057mg | 30% |
| Total Carbs 11.27g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.12g | 1% |
| Protein 89.54g | 143% |
