Pen's Chicken Egg Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 boxes - Campbell's Low sodium Chicken Broth4 - boneless, skinless Chicken Breasts1 cup - chopped carrots1 small onion chopped finely1 cup - mushrooms, chopped1 cup - carrots rough chopped1cup - peas, frozen175 grams - (half a bag) of Catelli Healty Harvest Egg-white noodes3 - Bay leaves1/2 tsp. - minced garlicblack pepper to tastepinch of cayanne pepperwater3 tbls - flour
Cook chicken breasts in large pots with 3 boxes of broth, garlic peppers and bay leaves. for 10 mins.
Remove chicken and chop into pieces. Remove bay leaves and dicard.
Return chicken to pot and bring to a boil and add remain ingredients except the flour. Reduce heat and let simmer until noodle and veggies are soft. Stirring occationally
Thicken broth with flour.
Makes about 20 - 1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user NEW-BEGINNING.
Remove chicken and chop into pieces. Remove bay leaves and dicard.
Return chicken to pot and bring to a boil and add remain ingredients except the flour. Reduce heat and let simmer until noodle and veggies are soft. Stirring occationally
Thicken broth with flour.
Makes about 20 - 1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user NEW-BEGINNING.
Nutritional Info Amount Per Serving
- Calories: 80.3
- Total Fat: 0.7 g
- Cholesterol: 13.0 mg
- Sodium: 528.0 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.5 g
- Protein: 4.0 g
Member Reviews