By Tyler Florence. On foodnetwork.com
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
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Serving Size: 1 Serving (679g) | ||
Recipe Makes: 4 | ||
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Calories: 605 | ||
Calories from Fat: 201 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 107.6mg | 33 % | |
Sodium 820.2mg | 28 % | |
Potassium 978.4mg | 26 % | |
Total Carbohydrate 64.2g | 19 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 60.4g | ||
Protein 35.4g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 605
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