Chicken and Egg Noodle Soup
- Number of Servings: 8
Ingredients
Chicken Breast, no skin, 3 unit (yield from 1 lb ready-to-cook (remove)Carrots, cooked, 2 cup slices (remove)Celery, cooked, 2 cup, diced (remove)Chicken Broth, 2 cup (8 fl oz) (remove)Water, tap, 4 cup (8 fl oz) (remove)Egg Noodles, enriched, 2 cup (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)Cream of Chicken Soup, 1 can (10.75 oz) (remove)Cream of Mushroom Soup, 1 can (10.75 oz) (remove)Heavy Whipping Cream, 1 cup, fluid (yields 2 cups whipped) (remove)
Boil chicken and water in chicken broth and 1 cup water. Add carrots and broccoli and boil until tender. Meanwhile, cook egg noodles to al dente consistency. Drain noodles and add to pan of chicken and veggies. Add additional 2 cups of water, and cream of chicken and cream of mushroom and heavy whipping cream. Season to taste and serve.
*Note: Recipe is very good without cream soups and/or cream, and omitting removes some fat and calorie content.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSJRJEC.
*Note: Recipe is very good without cream soups and/or cream, and omitting removes some fat and calorie content.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSJRJEC.
Nutritional Info Amount Per Serving
- Calories: 262.6
- Total Fat: 16.5 g
- Cholesterol: 69.5 mg
- Sodium: 825.8 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 2.3 g
- Protein: 10.6 g
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