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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 198.2
  • Total Fat: 1.5 g
  • Cholesterol: 40.5 mg
  • Sodium: 1,459.3 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 18.7 g

View full nutritional breakdown of Eric`s chicken noodle soup calories by ingredient
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Eric`s chicken noodle soup

Submitted by: BUGSFOLKS

Introduction

just a soup I threw together with no set measurements. this is something you can change however you please to please you just a soup I threw together with no set measurements. this is something you can change however you please to please you
Number of Servings: 12

Ingredients

    sweet sue chicken broth 49.5 oz
    skinless boneless chicken breast 1.5 - 1.8 lbs
    fettuccine pasta, (can use any pasta you like, as long as it isn`t a thin or delicate pasta, those will tear and mush during the cooking process)
    lemon concentrate
    garlic salt
    salt
    pepper

Directions

trim and cube chicken
add chicken and broth to large pot
cook until chicken has turned white, (enough so meat can be shredded)
remove chicken from broth (don`t dispose of broth)shred chicken with fingers or fork and butter knife, so it suits your taste
add chicken back to pot with broth and add 5 cups of the water now save the rest for later, add the salt, pepper lemon and garlic salt now, stir good so they dont clump in the meat, (you can vary the seasoning to your personal taste) raise temp so the noodles can be cooked
once broth and meat is hot enough, add noodles, stirring every now and then so noodles don`t stick to each other and soup doesn`t scorch
once noodles are to your taste remove from heat and add remaining water
you may want the soup thinner or thicker, if so, for thinner add 1 or 2 more cups of water, thicker, use less water during the noodle cooking process, the water at the end will help the noodles to stop cooking so they wont get mushy

Serving Size: makes 10, around 2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user BUGSFOLKS.






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