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Chunky Chicken Noodl Soup (5 PTS)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsNatrium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Broiler-fryer cut up and skinned - (3 lb.)

  2. 4 cups 948ml Water

  3. 3/4 Oultry seasoning

  4. 1/4 Dried thyme

  5. 3 Celery tops

  6. 2 cups 474ml Water

  7. 1 cup 198g / 7oz Med. Egg noodles - uncooked

  8. 1/2 cup 55g / 1.9oz Sliced celery

  9. 1/2 cup 55g / 1.9oz Sliced carrot

  10. 1/3 cup 20g / 0.7oz Sliced green onions

  11. 2 Minced fresh parsley

  12. 2 Chicken flavored bouillon granules

  13. 1/4 Coarsely ground pepper

  14. 1 Bay leaf

  15. Additional coarsely ground pepper

Instructions Jump to Ingredients ↑

  1. Combine first 5 ingredints in a Dutch oven; bring to a boil. Cover, reduce heeat, and simmer 45 min. or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.

  2. Skim fat from broth. Add 2 cups water and next 8 ingredients to broth;

  3. bring to a boil. Cover, reduce heat, and simmer 20 min.

  4. Bone and chop chicken; add to broth mixture. Cook 5 min. or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.

  5. servings (1 cup servings)

  6. Per Serving: Calories 204, Fat 6.9 g, Prot 25.4 g, Carb 9.1 g, Fiber 1 g, Chol 82 mg, Sodium 358 mg Exchanges 1 starch, 3 lean meat Shared by: Patty, pattysdietrecipes MC Formatted & WW Pointed by Mary [mnmpoms@ponyexpress.net]10/24/00

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