This is a quick, easy recipe for chicken noodle soup. I use bagged egg noodles instead of making them from scratch.
In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter; about 5 mins, until tender. Pour in remaining ingredients. Bring to a boil. Reduce heat and simmer for about 20 minutes.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 140 | ||
Calories from Fat: 26 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 37.7mg | 12 % | |
Sodium 261mg | 9 % | |
Potassium 273.2mg | 7 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 15.2g | ||
Protein 11g | 16 % | |
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: 140
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