Leftover Potroast Noodle Soup

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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

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Submitted by: FOXMOM08

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)

Minutes to Prepare: 5

Minutes to Cook: 20

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.