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Recipe
Chicken Noodle Vegetable Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2392g | |
| Calories 2151 | |
| Calories from Fat 1085 | 50% |
| Total Fat 120.54g | 151% |
| Saturated Fat 34.37g | 137% |
| Trans Fat 0.05g | |
| Cholesterol 642mg | 214% |
| Sodium 7878mg | 328% |
| Potassium 3094mg | 88% |
| Total Carbs 100.11g | 27% |
| Dietary Fiber 14.6g | 49% |
| Sugars 26.41g | 18% |
| Protein 159.34g | 255% |
Ingredients Convert Measures
- 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.
