Chicke Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 oz Egg Noodles1 Lb Boneless, skinless chicken breast (diced)1 Tbsp Extra Virgin Olive OIl2 2/3 Tbsp Better than Boullian Chicken Base12 Cups water1 Cup Celery (Diced)1 Cup Carrots (Diced)1/2 Cup Onion (Diced) ** Can be yellow or Green onion1 1/2 tsp Basil1 1/2 tsp Marjoram1 tsp Thyme1 tsp Rosemary1 tsp Oregano1/2 tsp Black Pepper3 Cloves Garlic (Minced)
Bring 3 Cups water and 2/3 Tbsp to a boil in a pot
Add egg noodles and cook to al dente per package instructions. (Keep water noodles cooked in to add to soup.
Heat oil in pan
Add chicken, onions, garlic, black pepper and herbs
Cook until chicken is done and onions are transluscent.
Add Carrots and Celery. Saute another 2 minutes.
Place mixture in 1 Gallon Stock Pot
add 2 Tbsp Better then Boullian
Add 9 Cups water
Add water/boullian used to cook noodles
Boil for 15 minutes (until veges are tender)
Add in egg noodles.
Stir and serve immediately.
Serving Size: Makes 10 -1.5 Cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PEPPYANN.
Add egg noodles and cook to al dente per package instructions. (Keep water noodles cooked in to add to soup.
Heat oil in pan
Add chicken, onions, garlic, black pepper and herbs
Cook until chicken is done and onions are transluscent.
Add Carrots and Celery. Saute another 2 minutes.
Place mixture in 1 Gallon Stock Pot
add 2 Tbsp Better then Boullian
Add 9 Cups water
Add water/boullian used to cook noodles
Boil for 15 minutes (until veges are tender)
Add in egg noodles.
Stir and serve immediately.
Serving Size: Makes 10 -1.5 Cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PEPPYANN.
Nutritional Info Amount Per Serving
- Calories: 154.1
- Total Fat: 2.7 g
- Cholesterol: 22.0 mg
- Sodium: 699.2 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 3.4 g
- Protein: 13.2 g
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