Chicken Noodle Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 156.2
- Total Fat: 0.7 g
- Cholesterol: 8.8 mg
- Sodium: 894.6 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 3.3 g
- Protein: 8.3 g
View full nutritional breakdown of Chicken Noodle Soup calories by ingredient
Introduction
This is my homemade soup recipe, learned from my mother. This is my homemade soup recipe, learned from my mother.Number of Servings: 10
Ingredients
-
1 pot (about 20 c.) Water
2 Perdue Chicken Breasts (bone in or out)
4-5 Herbox Chicken bullion cubes
1 Tbsp. salt
1 Tsp. black pepper
2 Tbsp. garlic powder
30 Baby Carrots
5-6 Med. Celery Stalks, diced
1 small Onion, diced
1 Tbsp. Parsley
1 bag (about 10 oz.) No Yolk Noodles
Directions
Take 2 Perdue Chicken Breasts (bone in or out), boil in a large pot of water until cooked through (about 20 mins.). Siphon off fat & residue from water surface while cooking. While chicken is cooking, cut up 1 med. onion & about 5-6 med. celery stalks. Once chicken has been cooked, remove from the pot. Add 4-5 chicken bullion cubes, a tbsp. of salt & a tsp. of black pepper & stir. Add the baby carrots, celery, onion, & parsley. Boil until the carrots can be easily cut with the edge of a spoon (about 20 mins.). In a separate pot, cook the noodles (I actually prefer the thin noodles) & drain.