Chicken Noodle Soup With Vegetables Recipe

Name: Chicken Noodle Soup With Vegetables
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

by CookEatShare Cookbook

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Servings: 2

Ingredients

Cost per serving $0.99 view details

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.

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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%

Chicken Noodle Soup With Vegetables Recipe

Ingredients