Chicken and whole wheat noodle soup

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 101.7

Total Fat: 1.8 g
Cholesterol: 23.4 mg
Sodium: 745.6 mg
Total Carbs: 12.4 g
Dietary Fiber: 2.4 g
Protein: 10.2 g

View full nutritional breakdown of Chicken and whole wheat noodle soup calories by ingredient

Introduction

Traditional chicken noodle soup made from scratch, with whole wheat noodles instead of egg noodles. Good for what ails ya. Traditional chicken noodle soup made from scratch, with whole wheat noodles instead of egg noodles. Good for what ails ya.

Minutes to Cook: 120

Number of Servings: 10

Ingredients

1 4-lb chicken

3 large carrots, sliced

3 stalks celery, sliced

1 cup chopped onions

4 oz. whole wheat noodles, dry

1 Tbsp. salt

1/2 tsp. pepper

3 bay leaves

1 Tbsp. rosemary

1 Tbsp. basil

1 Tbsp. marjoram

1 Tbsp. thyme

Directions

Wash chicken and place in stock pot or dutch oven. Fill pot with enough water to cover chicken. As the pot is coming to a boil, chop and add vegetables, salt, and pepper. Wrap bay leaves, rosemary, basil, marjoram, and thyme in a square of cheesecloth and tie with cotton string; add this bundle to the pot.

Simmer until chicken is fully cooked (about 1 hour), skimming fat from surface as it accumulates. Remove chicken from the pot and continue to simmer. De-bone and skin chicken, and shred or chop meat. Skim remaining fat from the surface of the soup. Return meat to pot and add noodles. Add water if necessary. Simmer until noodles are fully cooked, about 25 minutes. Remove herb bundle before serving.

Makes about 10 hearty 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MY_AGREEMENT.