chicken and egg "noodle" soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
buttereggschicken thighsleekscelerycarrotswax beansvegetable broth
-scramble eggs.
-warm a non stick pan over med. and spray with oil. pour 1/2-1 cup (enough to make a pancake size pool) in the pan cook until white enough to flip, and cook other side (careful not to burn!). cut egg pancake into noodle strips and set aside.
-in a stock pot cook chicken thighs in butter (two batches). set aside.
- sautee leeks in butter for two mins, add celery, carrots, and beans (about 8mins). Add veggie broth. simmer for about 20 mins.
-add chicken and egg noodles. simmer two more mins.
-serve!
Serving Size: 2 cups
Number of Servings: 16
Recipe submitted by SparkPeople user PRIMALTASTE.
-warm a non stick pan over med. and spray with oil. pour 1/2-1 cup (enough to make a pancake size pool) in the pan cook until white enough to flip, and cook other side (careful not to burn!). cut egg pancake into noodle strips and set aside.
-in a stock pot cook chicken thighs in butter (two batches). set aside.
- sautee leeks in butter for two mins, add celery, carrots, and beans (about 8mins). Add veggie broth. simmer for about 20 mins.
-add chicken and egg noodles. simmer two more mins.
-serve!
Serving Size: 2 cups
Number of Servings: 16
Recipe submitted by SparkPeople user PRIMALTASTE.
Nutritional Info Amount Per Serving
- Calories: 103.0
- Total Fat: 5.1 g
- Cholesterol: 81.5 mg
- Sodium: 1,053.1 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 2.5 g
- Protein: 4.5 g
Member Reviews