Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pot (about 20 c.) Water2 Perdue Chicken Breasts (bone in or out)4-5 Herbox Chicken bullion cubes1 Tbsp. salt1 Tsp. black pepper2 Tbsp. garlic powder30 Baby Carrots5-6 Med. Celery Stalks, diced1 small Onion, diced 1 Tbsp. Parsley1 bag (about 10 oz.) No Yolk Noodles
Take 2 Perdue Chicken Breasts (bone in or out), boil in a large pot of water until cooked through (about 20 mins.). Siphon off fat & residue from water surface while cooking. While chicken is cooking, cut up 1 med. onion & about 5-6 med. celery stalks. Once chicken has been cooked, remove from the pot. Add 4-5 chicken bullion cubes, a tbsp. of salt & a tsp. of black pepper & stir. Add the baby carrots, celery, onion, & parsley. Boil until the carrots can be easily cut with the edge of a spoon (about 20 mins.). In a separate pot, cook the noodles (I actually prefer the thin noodles) & drain.
Nutritional Info Amount Per Serving
- Calories: 156.2
- Total Fat: 0.7 g
- Cholesterol: 8.8 mg
- Sodium: 894.6 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 3.3 g
- Protein: 8.3 g
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