Chicken Noodle Soup

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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
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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.

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