Chicken Noodle Soup To Get Better With
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 (26 oz.) cartons reduced-sodium chicken broth or stock (6 cups)2 c. water3 large carrots, peeled and thinly sliced3 small parsnips, peeled and thinly sliced3 stalks of celery, thinly sliced1 large onion, finely sliced (3/4 c.)3 1/2 c. cooked, shredded chicken (about 1 lb.)1/2 lb. extra-wide egg noodles (about 6 c. dry)2 Tbsp. minced parsley (I had dry parsley)2 tsp. kosher salt (I left out)1/2 tsp. freshly ground pepper
In a 5-to 6-quart soup pot, bring broth or stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
Stir in chicken and noodles, cover pot and continue to simmer 7 min., or until noodles are just tender. Stir in parsley, salt, and pepper.
Ladle into bowls.
Makes 6 servings (12 cups)
Each serving: 383 cal. 8 g. fat, 30 g. protein, 48 g. carb (according to Redbook Magazine)
Number of Servings: 6
Recipe submitted by SparkPeople user REEDSKI.
Stir in chicken and noodles, cover pot and continue to simmer 7 min., or until noodles are just tender. Stir in parsley, salt, and pepper.
Ladle into bowls.
Makes 6 servings (12 cups)
Each serving: 383 cal. 8 g. fat, 30 g. protein, 48 g. carb (according to Redbook Magazine)
Number of Servings: 6
Recipe submitted by SparkPeople user REEDSKI.
Nutritional Info Amount Per Serving
- Calories: 321.8
- Total Fat: 5.4 g
- Cholesterol: 97.4 mg
- Sodium: 976.0 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 3.9 g
- Protein: 29.3 g
Member Reviews