- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 79.6
- Total Fat: 1.0 g
- Cholesterol: 21.3 mg
- Sodium: 235.2 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.6 g
- Protein: 7.0 g
Chicken Vegetable Noodle SoupSubmitted by: 2BASWAN
IntroductionA hot soup for a cold day. Made with corn and egg noodles. A hot soup for a cold day. Made with corn and egg noodles.
# Whole Chicken No Bones 4 lbs, 1 serving (remove)
# Egg Noodles 375 gram bag, 375 gram(s) (remove)
# Carrots, raw, 6 large (7-1/4" to 8-1/2" long) (remove)
# Celery, raw, 6 stalk, medium (7-1/2" - 8" long) (remove)
# Chicken Broth Low Sodium Pkg, 4 serving (remove)
# Water, 8 cup (remove)
# Pepper, 1 tsp (remove)
1. In crock pot, cook whole chicken with chicken broth and water for 6 hrs.
2. Remove skin and bones from chicken. Return cut up chicken to pot.
3. Add carrots, celery, pepper. Cook for 1 hr.
4. Cook egg noodles in separate pot. Add cooked egg noodles to crock pot.
Number of Servings: 12
Recipe submitted by SparkPeople user 2BASWAN.