Chicken Noodle soup - Yum

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 14
Ingredients
4 - 5 medium sized leeks, white party only8 cups water2 tblsp cider vinegar1/2 cup unsalted butter (1 stick)4 medium size carrots, peeled and finely chopped4 -5 ribs celery, finely chopped2 tsp coarse salt1 tsp black pepper freshly ground2 1/2 quarts chicken stock1 cup dry white wine2 whole chicken breast, skinned and boned8 med. size mushrooms, thinly sliced2 cups cooked thin egg noodles4 ounces green beans, chopped3 tblsp chopped fresh parsley
Directions
Cut the leeks lengthwise in half and soak in a bowl of water mixed with the vinegar for 15 minutes. Drain and rise the leeks. Cut into fine dice.

Melt the butter, add leeks, carrots, celery, salt, and pepper. Cook gently for 5 minutes.

Heat the chicken stock and win in a second pan to boiling. Add the chicken. Reduce heat and simmer uncovered for 15 minutes. Remove the chicken and let cool.

Add the stock and mushrooms to the vegetables. Simmer uncovered over low heat for 10 minutes.

Add the cooked noodles and greem beans and simmer for anoth 5 minutes. Remove from heat.

Shred the chicken breast and add to the soup. Add the chopped parsley and stil well. Serve immediately. serving size about 1 cup or cup and half.

Number of Servings: 14

Recipe submitted by SparkPeople user SKINNEYTODAY.

Servings Per Recipe: 14
Nutritional Info Amount Per Serving
  • Calories: 212.8
  • Total Fat: 9.4 g
  • Cholesterol: 47.4 mg
  • Sodium: 725.3 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 13.9 g

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