Homemade Chicken Noodle Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 189.1
- Total Fat: 3.9 g
- Cholesterol: 64.3 mg
- Sodium: 733.6 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.2 g
- Protein: 20.7 g
View full nutritional breakdown of Homemade Chicken Noodle Soup calories by ingredient
Introduction
This is a modified WW recipe. I make my own broth and usually use leftover chicken from a roast chicken I have made. I don't add salt since that is in my broth. If your family does not like parsnips - add a little extra carrots and celery. This is a modified WW recipe. I make my own broth and usually use leftover chicken from a roast chicken I have made. I don't add salt since that is in my broth. If your family does not like parsnips - add a little extra carrots and celery.Number of Servings: 6
Ingredients
-
1 T butter
1 C sliced carrots
1 C sliced parsnips
1/2 C thinly sliced celery
1 T all purpose flour
4.5 C chicken broth
1/4 t pepper
2 C uncooked egg noodles
2 C cooked deboned chicken
2 T fresh parsley or 1 T dried parsley
Directions
1. Melt butter in a large Dutch Oven over med high heat.
2. Add carrot, parsnip, and celery and saute for 3 minutes
3. Stir in flour, gradually add broth and pepper stirring with a whisk until well blended and bring to a boil.
4. Cover, reduce heat and simmer for 5 minutes. Add noodles and chicken and bring to a boil. Add parsley, cover and reduce heat and simmer 10 minutes. Remove from heat and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user POSITIVE41.
2. Add carrot, parsnip, and celery and saute for 3 minutes
3. Stir in flour, gradually add broth and pepper stirring with a whisk until well blended and bring to a boil.
4. Cover, reduce heat and simmer for 5 minutes. Add noodles and chicken and bring to a boil. Add parsley, cover and reduce heat and simmer 10 minutes. Remove from heat and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user POSITIVE41.