Pen's Chicken Egg Noodle Soup
Create a Recipe Makeover
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 80.3
- Total Fat: 0.7 g
- Cholesterol: 13.0 mg
- Sodium: 528.0 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.5 g
- Protein: 4.0 g
View full nutritional breakdown of Pen's Chicken Egg Noodle Soup calories by ingredient
Submitted by: NEW-BEGINNING
Introduction
A very Hearty Soup! A very Hearty Soup!Number of Servings: 20
Ingredients
-
3 boxes - Campbell's Low sodium Chicken Broth
4 - boneless, skinless Chicken Breasts
1 cup - chopped carrots
1 small onion chopped finely
1 cup - mushrooms, chopped
1 cup - carrots rough chopped
1cup - peas, frozen
175 grams - (half a bag) of Catelli Healty Harvest Egg-white noodes
3 - Bay leaves
1/2 tsp. - minced garlic
black pepper to taste
pinch of cayanne pepper
water
3 tbls - flour
Directions
Cook chicken breasts in large pots with 3 boxes of broth, garlic peppers and bay leaves. for 10 mins.
Remove chicken and chop into pieces. Remove bay leaves and dicard.
Return chicken to pot and bring to a boil and add remain ingredients except the flour. Reduce heat and let simmer until noodle and veggies are soft. Stirring occationally
Thicken broth with flour.
Makes about 20 - 1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user NEW-BEGINNING.
Remove chicken and chop into pieces. Remove bay leaves and dicard.
Return chicken to pot and bring to a boil and add remain ingredients except the flour. Reduce heat and let simmer until noodle and veggies are soft. Stirring occationally
Thicken broth with flour.
Makes about 20 - 1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user NEW-BEGINNING.