Try this Creamy Chicken Noodle Soup #2 recipe, or contribute your own.
Suggest a better descriptionIn a 6 quart saucepot, stir together broth, 1 cup of the milk, carrot, celery, green pepper, onion, thyme, salt and pepper. Cook for 20 minutes over medium heat. Add chicken and noodles. Cook for 10-12 minutes or until noodles are almost done. In a cup, stir together remaining 1/2 cup milk and flour until smooth. Stir into soup. Stirring over medium-high heat, bring to a boil and boil for 3 minutes. Stir in butter or margarine until melted. Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 11:07:14 -0500 From: Chris & Karen
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Serving Size: 1 Serving (2818g) | ||
Recipe Makes: 1 | ||
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Calories: 2341 | ||
Calories from Fat: 1133 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 125.9g | 168 % | |
Saturated Fat 37.7g | 188 % | |
Monounsaturated Fat 48.5g | ||
Polyunsanturated Fat 27.3g | ||
Cholesterol 533.7mg | 164 % | |
Sodium 7912.2mg | 273 % | |
Potassium 2516.9mg | 66 % | |
Total Carbohydrate 173.2g | 51 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 161.4g | ||
Protein 126.6g | 181 % | |
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: 2341
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