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Recipe
Chicken Noodle Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1086g | |
| Calories 2066 | |
| Calories from Fat 848 | 41% |
| Total Fat 95.43g | 119% |
| Saturated Fat 44.22g | 177% |
| Trans Fat 0.0g | |
| Cholesterol 1101mg | 367% |
| Sodium 7791mg | 325% |
| Potassium 1980mg | 57% |
| Total Carbs 220.59g | 59% |
| Dietary Fiber 15.7g | 52% |
| Sugars 14.68g | 10% |
| Protein 77.27g | 124% |
Ingredients Convert Measures
- 4 egg yolks
- 4 sticks celery
- 1 med. onion
- 2 c. flour
- 1 whole chicken
- 4 chicken bouillon cubes
- 1/2 stick butter
- 1 tbsp. each salt, pepper, garlic salt
- 1 bunch parsley
Directions
- Boil cut up chicken till falls of bone. Remove from broth and de-bone, cut into small chunks. Add in salt, pepper, bouillon to broth. Chop parsley very fine, eliminate as much of stem as possible. Heat butter and add in minced parsley and finely minced onion and minced celery to butter. Saute/fry 5 min. Add in to broth.
- Mix flour and Large eggs to right thickness and roll out thin (approximately 3 inches wide). Cut very thin. Add in to broth. Boil 1/2 hour. Add in chicken, boil 15 min and serve.
