Melt 2 tablespoons of butter or margarine in a large saucepan over medium heat. Add 1 cup chopped onion, 1 cup chopped carrots, and 1/2 cup chopped celery. Saute for about 10 minutes, until the onions and celery are clear, and the carrots are soft. Add the chunked chicken, and season with salt and pepper to taste. Transfer the chicken/vegetable mixture to a medium to large pot. Add 2 cans of chicken broth, and 1 1/2 cups of uncooked noodles. Place over medium heat, and bring to a boil. Reduce heat to low, cover pot with a lid, and simmer about 15 minutes, until the noodles are cooked through and all the flavors are blended. Ladle soup into individual serving bowls. Serve with saltine crackers. Guaranteed to make you feel better, if you are feeling under the weather!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 63 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 80mg||25 %|
|Sodium 212.8mg||7 %|
|Potassium 408.5mg||11 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 41.6g|
|Protein 18.2g||26 %|
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: 317
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