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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 159.3
  • Total Fat: 2.5 g
  • Cholesterol: 38.9 mg
  • Sodium: 403.4 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 14.4 g

View full nutritional breakdown of Chicken Noodle Soup calories by ingredient
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Chicken Noodle Soup

Submitted by: SARAHATC

Introduction

Chicken Noddle Soup Chicken Noddle Soup
Number of Servings: 10

Ingredients

    Chicken Breast halves with bone, no skin, 1 pound
    Water, tap, 12 cup (8 fl oz) (remove)
    Bay Leaf, 3 tbsp, crumbled (remove)
    Pepper, black, 1 tsp (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Olive Oil, 2 1tsp (remove)
    Garlic, 6 clove (remove)
    Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)
    Green Beans (snap), 1.5 cup (remove)
    Carrots, raw, 3 medium (remove)
    Parsley, dried, 3 tbsp (remove)
    *Knorr Chicken Bouillon, 6 tsp (remove)
    Egg Noodles, enriched, 3.5 cup (remove)
    Yellow Sweet Corn, Frozen, 1 cup kernels (remove)
    Okra, 2 cup slices (remove)

Directions

1. Place chicken, water, bay leaves and pepper in a large stock pot and bring to a boil
2. Reduce heat. cover and simmer for one hour or until chicken is tender
3. remove chicken breast halves from broth, set them aside and allow to cool
4. strain broth, discard bay leaves
5. skim fat from broth
6. remove chicken from bones and cut into 1/2 inch pieces then discard bones
7. in a large stock pot coated with cooking spray, saute onion in oil until tender
8. add garlic and cook 1 minute
9. add celery, carrots parsley and italian seasoning
10 bring to a boil
11. reduce heat, cover and simmer 20 min
12. stir in noodles and corn
13. return to boil, cook uncovered for 3 minutes
14. add okra, cook for 4-6 minutes longer
15. stir in chicken and heat through
8.






Serving Size: 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SARAHATC.






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