Chicke Noodle Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 154.1
- Total Fat: 2.7 g
- Cholesterol: 22.0 mg
- Sodium: 699.2 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 3.4 g
- Protein: 13.2 g
View full nutritional breakdown of Chicke Noodle Soup calories by ingredient
Introduction
Mmmmmm Good! Mmmmmm Good!Number of Servings: 10
Ingredients
-
8 oz Egg Noodles
1 Lb Boneless, skinless chicken breast (diced)
1 Tbsp Extra Virgin Olive OIl
2 2/3 Tbsp Better than Boullian Chicken Base
12 Cups water
1 Cup Celery (Diced)
1 Cup Carrots (Diced)
1/2 Cup Onion (Diced) ** Can be yellow or Green onion
1 1/2 tsp Basil
1 1/2 tsp Marjoram
1 tsp Thyme
1 tsp Rosemary
1 tsp Oregano
1/2 tsp Black Pepper
3 Cloves Garlic (Minced)
Directions
Bring 3 Cups water and 2/3 Tbsp to a boil in a pot
Add egg noodles and cook to al dente per package instructions. (Keep water noodles cooked in to add to soup.
Heat oil in pan
Add chicken, onions, garlic, black pepper and herbs
Cook until chicken is done and onions are transluscent.
Add Carrots and Celery. Saute another 2 minutes.
Place mixture in 1 Gallon Stock Pot
add 2 Tbsp Better then Boullian
Add 9 Cups water
Add water/boullian used to cook noodles
Boil for 15 minutes (until veges are tender)
Add in egg noodles.
Stir and serve immediately.
Serving Size: Makes 10 -1.5 Cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PEPPYANN.
Add egg noodles and cook to al dente per package instructions. (Keep water noodles cooked in to add to soup.
Heat oil in pan
Add chicken, onions, garlic, black pepper and herbs
Cook until chicken is done and onions are transluscent.
Add Carrots and Celery. Saute another 2 minutes.
Place mixture in 1 Gallon Stock Pot
add 2 Tbsp Better then Boullian
Add 9 Cups water
Add water/boullian used to cook noodles
Boil for 15 minutes (until veges are tender)
Add in egg noodles.
Stir and serve immediately.
Serving Size: Makes 10 -1.5 Cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user PEPPYANN.