Chicken Noodle Soup
For the stock: add bay leaves, bouillon, onion, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
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Serving Size: 1 Serving (739g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 709 | ||
Calories from Fat: 301 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.5g | 45 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 175.2mg | 54 % | |
Sodium 518.2mg | 18 % | |
Potassium 665.1mg | 18 % | |
Total Carbohydrate 56.7g | 17 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 52.8g | ||
Protein 44.3g | 63 % | |
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: 709
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