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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 58.2
  • Total Fat: 0.8 g
  • Cholesterol: 10.5 mg
  • Sodium: 91.5 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.1 g

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

Submitted by: DAWNFIRE72

Introduction

My homemade soup started with boiling the left over roasting chicken and adding carrots, celery and onion for flavour. My homemade soup started with boiling the left over roasting chicken and adding carrots, celery and onion for flavour.
Number of Servings: 15

Ingredients

    20 baby carrots cut into bite sized pieces
    4 stalks of celery cut into bite sized pieces
    1-28 oz can of tomatoes (whole or diced).
    Left over roasted chicken (could use legs or breast to make stock).
    3 oz of Spaghetti broken into smaller pieces.
    10 cups water

Directions

Start by making your chicken stock by boiling the chicken in the water with spices and additional carrots, celery and onion. Drain and save the meat from the chicken making sure to get rid of the small bones. Discard the onions, celery and carrots that were boiled to make the stock.

Once the stock is made add everything but the spaghetti and simmer for about an hour. Then add the spaghetti and soup is ready to serve once spaghetti noodles are tender.

Makes about 15 - 8 oz servings.

Number of Servings: 15

Recipe submitted by SparkPeople user DAWNFIRE72.






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