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Nutritional Info
  • 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

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

Submitted by: 2BASWAN

Introduction

A 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.
Number of Servings: 12

Ingredients

    # 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)

Directions

Makes 12 - 1 cup servings.

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.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This is how my mom makes her chicken soup. Every one will like it.I know its summer but I like soup. - 8/2/10

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