Chicken Noodle Soup With Vegetables Recipe
Servings: 2
Ingredients
- 2 1/2 pound broiler-fryer chicken, cut up
- 1 quart. water
- 4 med. carrots, sliced
- 4 med. stalks celery, sliced
- 1 tbsp. salt
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 3 chicken bouillon cubes
- 2 c. uncooked thin egg noodles
Directions
- Heat all ingredients except noodles to boiling. Reduce heat. Cover and simmer till chicken is done, about 45 min (or possibly can use leftover chicken cut up in pcs). Skim fat if necessary. Cook noodles before. Remove chicken from broth and cold. Remove meat from bones and cut up. Add in chicken and noodles to broth; heat till warm, about 5 min.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1062g | |
| Recipe makes 2 servings | |
| Calories 268 | |
| Calories from Fat 36 | 13% |
| Total Fat 4.13g | 5% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 4792mg | 200% |
| Potassium 939mg | 27% |
| Total Carbs 43.24g | 12% |
| Dietary Fiber 5.5g | 18% |
| Sugars 10.31g | 7% |
| Protein 14.18g | 23% |
