Chicken noodles and vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 340.8
  • Total Fat: 5.8 g
  • Cholesterol: 151.1 mg
  • Sodium: 480.2 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 23.4 g

View full nutritional breakdown of Chicken noodles and vegetables calories by ingredient
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Number of Servings: 6


    * Chicken Thigh, 4 thigh, bone and skin removed (remove)
    * Chicken Drumstick, 2 drumstick, bone and skin removed (remove)
    * *Chicken, Back, Meat Only (yield from 1 lb ready-to-cook chicken, 1 serving (remove)
    * *Swanson Low Sodium Chicken Stock, 4 cup (remove)
    * Carrot - raw, chopped, 1 cup (remove)
    * Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (remove)
    * Raw White Onion (Serving = 1 medium Onion), .5 serving (remove)
    * Reame's frozen egg noodle - 1/2 cup serving, 8 serving (remove)
    salt and Fresh herbs to taste or doctor's specifications. I use about a tablespoon each Rosemary and Sage, slightly less Thyme. Sometimes I use 1 1/2 Tablespoon Italian seasoning instead.


Simmer dark chicken parts, skinned as well as possible, in the broth plus 12 oz. water
slice carrot and celery, dice onion and herbs. Add to pot. Other vegetables may be added as well (calories not included). Sliced parsnips and leeks added with carrots, grated zucchini and whole spinach leaves added just before serving are good.
Remove chicken parts when tender and let cool slightly. Add noodles to pot. Let simmer, stirring occasionally, until cooked, about 20 minutes. Meanwhile, remove meat from chicken parts. Dice meat coarsely and return to pot to warm. I serve with a tossed green salad and a cup of sectioned fruit. Makes 4 large servings, 511 calories each, to 6 smaller ones, 341 calories each.

Number of Servings: 6

Recipe submitted by SparkPeople user ANGEL1066.

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