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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 321.8
  • Total Fat: 5.4 g
  • Cholesterol: 97.4 mg
  • Sodium: 976.0 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 29.3 g

View full nutritional breakdown of Chicken Noodle Soup To Get Better With calories by ingredient
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Chicken Noodle Soup To Get Better With

Submitted by: REEDSKI

Introduction

I wasn't feeling well one day. I saw this recipe in Redbook Magazine. I fixed it leaving out the parsnips because I had none on hand and to cut down on salt I didn't add the salt. I felt better the next day. I wasn't feeling well one day. I saw this recipe in Redbook Magazine. I fixed it leaving out the parsnips because I had none on hand and to cut down on salt I didn't add the salt. I felt better the next day.
Number of Servings: 6

Ingredients

    2 (26 oz.) cartons reduced-sodium chicken broth or stock (6 cups)
    2 c. water
    3 large carrots, peeled and thinly sliced
    3 small parsnips, peeled and thinly sliced
    3 stalks of celery, thinly sliced
    1 large onion, finely sliced (3/4 c.)
    3 1/2 c. cooked, shredded chicken (about 1 lb.)
    1/2 lb. extra-wide egg noodles (about 6 c. dry)
    2 Tbsp. minced parsley (I had dry parsley)
    2 tsp. kosher salt (I left out)
    1/2 tsp. freshly ground pepper

Directions

In a 5-to 6-quart soup pot, bring broth or stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.

Stir in chicken and noodles, cover pot and continue to simmer 7 min., or until noodles are just tender. Stir in parsley, salt, and pepper.

Ladle into bowls.

Makes 6 servings (12 cups)
Each serving: 383 cal. 8 g. fat, 30 g. protein, 48 g. carb (according to Redbook Magazine)

Number of Servings: 6

Recipe submitted by SparkPeople user REEDSKI.






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