Leftover Potroast Noodle Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 186.2
  • Total Fat: 3.1 g
  • Cholesterol: 46.5 mg
  • Sodium: 375.7 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.2 g

View full nutritional breakdown of Leftover Potroast Noodle Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

A perfect way to use up leftover pot roast. (and a personal favorite from childhood) A perfect way to use up leftover pot roast. (and a personal favorite from childhood)
Number of Servings: 10

Ingredients

    15oz Leftover potroast, including drippings, fat skimmed off
    64oz Chicken broth
    3 cups egg noodles
    1/2 cup vermicelli

    *You could potentially sub dry noodle soup mix for the broth and vermicelli noodles.

    *Actual amounts may vary but the approx cals should be about the same per cup.

Directions

Add broth, pot roast and drippings to pot. Heat to boiling (you may find fatty clumps rise to the top as it starts to boil, just skim them off. easier than trying to separate from the cold meat). Add egg noodles first, then vermicelli after a few minutes so they should be done at the same time.

Serving size 1 cup, recipe makes about 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user BLUMOONFYRE.

Rate This Recipe