- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 91.4
- Total Fat: 0.8 g
- Cholesterol: 27.4 mg
- Sodium: 280.0 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.6 g
- Protein: 12.4 g
Homemade Chicken Noodle SoupSubmitted by: SHELBSYD
IntroductionComfort food at it's best! If you have time to make your own broth, then this recipe is for you! It is so good for you and my friends and family just love it! So cozy up with a cup of soup!! Comfort food at it's best! If you have time to make your own broth, then this recipe is for you! It is so good for you and my friends and family just love it! So cozy up with a cup of soup!!
4 - Chicken Breast with bone and skin
1 Medium onion - diced
1 lbs. of baby raw carrots
5 Stalks of celery - diced
2 Bay Leaf
5 Cubes of chicken boullian cubes (this is only to your tasting, you may not need this at all, only add if needed)
1 bag of whole wheat extra wide egg noodles (cook separate)
Take the chicken out and place to the side until cool enough to handle. Add remaining ingredients into pot (except noodles). Add additional water if needed.
Once chicken is cool enough, take off all of the meat, discard bones and skin. Add back to pot with the vegetables. Cook (simmer) for approx. 1 hour until the vegetables are tender.
In a separate pot, cook egg noodles according to package.
Place some noodles in your soup bowl and add soup. Top with some parsley for color.
This recipe, I'm guessing makes about 18-25 - 1 cup servings, maybe a little more. I used a 12 quart pot, and there 48 cups in a quart.
Serve with a side salad and some fresh bread.
Number of Servings: 20
Recipe submitted by SparkPeople user SHELBSYD.