Bill's Famous Chicken Noodle Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 204.7
- Total Fat: 7.8 g
- Cholesterol: 36.9 mg
- Sodium: 519.7 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 1.1 g
- Protein: 14.4 g
View full nutritional breakdown of Bill's Famous Chicken Noodle Soup calories by ingredient
Introduction
This chicken noodle soup has been known to cure just about everything from a bad cold to a bad case of melancholy. It is hoe made from all natural ingredients. This chicken noodle soup has been known to cure just about everything from a bad cold to a bad case of melancholy. It is hoe made from all natural ingredients.Number of Servings: 8
Ingredients
-
2 quarts home made chicken stock.*
8 ounces cooked chicken from making the stock. *
1/2 cup, chopped Carrots.
1 cup, chopped Onions.
1/2 cup chopped, Celery.
1 clove Garlic.
2 tbsp Extra Virgin Olive Oil.
1/2 tsp Salt.
1 dash Pepper, black.
6 ounces Egg Noodles.
Directions
Begin by chopping all your vegetables. I like to chop them finely in 1/4" cubes but you can use a course chop if desired.
I like to start the noodles in a seperate pot to begin the cooking process while I am chopping and cooking the vegetables. Cook according to the directions on the package.
In a good sized stock pot pour the 2 Tbsp extra virgin olive oil and bring the heat up. Add the onion, celery, carrots, garlic and some of the salt. Saute until the onion begins to become translucent and the vegetables are beginning to soften.
Add the stock* and turn the heat up. Add the noodles and the chicken* and bring to a boil. Cook at a boil for about 3 or 4 minutes then turn the heat down to low and let simmer for another 5 minutes or so.
Serving size is about one and one half cups.
* I begin with my home made chicken stock You can find the recipe for this here: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=968731 Your cooked chicken will come from this recipe as well.
Serving Size: Makes 8 - 1 1/2 cup servings
I like to start the noodles in a seperate pot to begin the cooking process while I am chopping and cooking the vegetables. Cook according to the directions on the package.
In a good sized stock pot pour the 2 Tbsp extra virgin olive oil and bring the heat up. Add the onion, celery, carrots, garlic and some of the salt. Saute until the onion begins to become translucent and the vegetables are beginning to soften.
Add the stock* and turn the heat up. Add the noodles and the chicken* and bring to a boil. Cook at a boil for about 3 or 4 minutes then turn the heat down to low and let simmer for another 5 minutes or so.
Serving size is about one and one half cups.
* I begin with my home made chicken stock You can find the recipe for this here: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=968731 Your cooked chicken will come from this recipe as well.
Serving Size: Makes 8 - 1 1/2 cup servings