Becky Higgins Chicken Noodle Soup
- Number of Servings: 8
Ingredients
Chicken Broth, 4 cup (8 fl oz) Chicken Breast, no skin, 3 breast, bone and skin removedCarrots, cooked, 0.5 cup slices Celery, cooked, 2 cup, diced Onions, raw, 1 medium (2-1/2" dia) Cream of Chicken Soup, 1 can Milk, nonfat, .25 cupButter, salted, 1 stick*Flour, white, 0.25 cup Egg Noodles, enriched, 1 cup
Makes about 8 servings. Boil chicken. Boil Noodles
Combine all ingredients in a large stock pot and cook until carrots are soft.
Number of Servings: 8
Recipe submitted by SparkPeople user TIGUER.
Combine all ingredients in a large stock pot and cook until carrots are soft.
Number of Servings: 8
Recipe submitted by SparkPeople user TIGUER.
Nutritional Info Amount Per Serving
- Calories: 288.3
- Total Fat: 15.4 g
- Cholesterol: 92.0 mg
- Sodium: 914.1 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.4 g
- Protein: 23.8 g
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